English Muffin Pizzas Kid friendly recipes
Total Time: 1 hr 15 minPrep: 15 min
Cook: 1 hr 0 min
Yield: 12 mini pizzas
These pizzas will be created ahead and frozen for the right after-school snack. No need to thaw; simply add your favorite toppings and bake
2 tablespoons olive oil
1 onion, chopped (about 2 cups)
2 small carrots, grated
1 red bell pepper, chopped (about 2 cups)
1 medium zucchini, cut into 1/2-inch pieces (about 3 cups)
1 clove garlic, sliced
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
6 English muffins, split
1 1/2 cups shredded mozzarella (about 6 ounces)
1/4 cup grated Romano cheese
Assorted toppings: sliced pepperoni or ham, cooked sausage or bacon, olives, cooked chopped broccoli, hot pepper slices or pineapple
Heat the oil in a big pot more than medium-high heat. Insert the onions and cook, stirring, until become softer and beginning to brown, about five minutes. Stir within the carrots, peppers and zucchini and cook, stirring, until softened, about quarter-hour. Add the garlic, one teaspoon salt and 1/4 teaspoon pepper still cook, stirring, until the vegetables are gently browned for ten minutes.
Stir within the crushed tomatoes. Add one cup water to the empty tomato can and pour into the pot. Decrease the heat to medium low and boil till the vegetables are terribly soft, the sauce has thickened slightly and therefore the rawness from the canned tomatoes has mellowed, about twenty minutes. Puree the vegetables with a hand mixer or transfer to a blender and puree till smooth, holding down the lid with a kitchen towel to stop the hot sauce from spraying. Season with extra salt and pepper if required and cool you may have about five cups of sauce.
While the sauce simmers, lay the English muffin halves in a exceedingly in a very single layer on a baking sheet and gently toast during a toaster oven set to broil or under an oven broiler, two to three minutes. Spread the top of every muffin with one to two tablespoons of sauce, mix the two cheeses and sprinkle over the sauce. To serve as a snack at once, add your required toppings and place the assembled pizzas under the broiler in the oven or toaster oven till the cheese is melted, two to three minutes.
Cook’s Notes: The sauce recipe makes quite you wish for twelve pizzas. Keep the additional in the refrigerator for up to one week and use in any recipe where you’d usually use marinara sauce; or freeze in 1-cup amounts in plastic freezer storage bags for your next batch of English muffin pizzas.
To make ahead: Place the whole tray of mini pizzas within the freezer and freeze until hard, about one hour. Stack in a plastic freezer bag until able to eat. To reheat, place the frozen pizzas on a bit of heavy-duty foil, add any toppings you prefer and bake in a toaster oven at four hundred degrees F until golden, hot and therefore the cheese is liquefy, thirteen to fifteen minutes. Finally you will have delicious English Muffin Pizzas which is a great kid friendly recipes