Ingredients
Scale
- 8 English muffin halves, split
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni or diced bell peppers (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375F (190C).
- Brush muffin tops with olive oil; place cut side up on a baking sheet.
- Spread sauce on each muffin half; sprinkle with garlic powder and oregano.
- Top with mozzarella and pepperoni or peppers.
- Bake 12-14 minutes until cheese is bubbly and edges are golden.
- Garnish with basil and serve warm.
Notes
- For a quicker option, use mini bagels or pita rounds as the base.
- Leftovers refrigerate well for up to 2 days; reheat in a 350F oven for 5-7 minutes.
- Pepperoni is optional to keep this vegetarian-friendly.
- Prep Time: 10 mins
- Cook Time: 12-14 mins
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pizza
- Calories: 180 Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 15 mg
