These 5-ingredient English Muffin pizzas are tasty crowd pleaser. Perfect as warm after afternoon tea, a side to tomato soup for lunch or cold in the lunchbox to switch up sandwiches!
You can use regular grated mozzerella cheese, but I love bocconcini for this recipe. Bocconcini are small balls of mozzarella made from cows milk in a brine solution. They have a mild flavour, melt very well and are lower in sodium and fat than regular tasty cheese.
2 Wholemeal English Muffins
1/4 canned crushed tomatoes with herbs*
60g cherry bocconcini, sliced (or grated mozzarella)
8 cherry tomatoes, halved
Basil leaves, to serve
- Preheat oven to 150C with grill element and fan on. If your oven can only grill without fan, lightly toast the muffins in the toaster before adding the toppings and grilling.
- Split the English muffins in half and spread each with a tablespoon of crushed tomatoes
- Arrange the bocconcini slices over each muffin then top with cherry tomatoes.
- Place on a baking tray and bake for 5-6 minutes or until cheese has melted and started to brown. Allow to cool slightly before serving then sprinkle with basil leaves.
*Freeze the leftover in an ice cube tray to use later.
For more lunchbox snack ideas, check out my healthy packaged lunchbox snacks suggestions.
Sarah Moore is a mum, and university qualified Registered Nutritionist with a decade of experience working with families to improve their health and well-being. Sarah has a simplistic and practical approach to family nutrition and offers workplace nutrition, private consultations and group information sessions in Perth, Western Australia. You can find her on Facebook and Instagram for more healthy tips and tricks.