For a printable version of this recipe and complete ingredient listing, click here.
I still had several English muffins from the Chewy Croutons I made last week, so I decided to whip up a batch of quick pizzas with the leftovers. They were delicious!
Begin by preheating the oven to 375 degrees. Split muffins into halves and lay out on a cookie sheet or pizza stone. (I had 4 muffins so I made 8 mini pizzas.)
Microwave about 3 tablespoons of butter with some garlic powder until melted. Brush or spoon melted butter onto each opened
Next, divide 1 cup pasta sauce (I just used a storebought jar I bought for $1.09 at ALDI, but you can make your own, too) over the buttered muffins. Spread evenly with a spoon.
Sprinkle mozzarella cheese over each pizza (I used about 1 cup total) and follow by adding toppings. You don’t want to use more than about 2 different toppings since the pizzas are so small. I just used what I had on hand–a small, drained can of mushroom pieces & stems and a 49-cent single-serving package of ham lunchmeat chopped into small pieces. Arrange the toppings in any way you like, and sprinkle with oregano if desired.
Pop the pizzas into the oven and bake for 12-15 minutes, or until cheese just begins to brown around the edges. Remove, cool and serve.
I was really surprised at how soft and chewy the muffins remained, particularly for being stale to begin with. I figured the bottoms would get crunchy in the oven, but they didn’t. They were moist and wonderful. Hubby asked if we could have this again!