Tomato & Pepper-Topped Mini Pizzas
A whole wheat English muffin makes a fabulous "crust" for this cheesy individual pizza that is ready in just 25 minutes. It makes a great after-school snack or a quick lunch or dinner for one.
Ingredients
1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted1 tablespoon diced tomato1 tablespoon diced roasted red bell pepper0.333 cup shredded part skim mozzarella cheese1 teaspoon chopped fresh basil leaves1 teaspoon chopped fresh oregano leaves
Instructions
Place the muffin halves onto a baking sheet. Spoon the tomato on 1 muffin half. Season with the black pepper. Spoon the roasted pepper on the remaining muffin half. Season with the crushed red pepper.Divide the cheese between the muffin halves.Heat the broiler. Broil for 5 minutes or until the cheese is melted. Sprinkle the tomato-topped pizza with the basil. Sprinkle the roasted pepper-topped pizza with the oregano.
Tomato & Pepper-Topped Mini Pizzas
A whole wheat English muffin makes a fabulous "crust" for this cheesy individual pizza that is ready in just 25 minutes. It makes a great after-school snack or a quick lunch or dinne...
Directions
Print
Place the muffin halves onto a baking sheet. Spoon the tomato on 1 muffin half. Season with the black pepper. Spoon the roasted pepper on the remaining muffin half. Season with the crushed red pepper.Divide the cheese between the muffin halves.Heat the broiler. Broil for 5 minutes or until the cheese is melted. Sprinkle the tomato-topped pizza with the basil. Sprinkle the roasted pepper-topped pizza with the oregano.
Ingredients
1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted1 tablespoon diced tomato1 tablespoon diced roasted red bell pepper0.333 cup shredded part skim mozzarella cheese1 teaspoon chopped fresh basil leaves1 teaspoon chopped fresh oregano leaves
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