Whole wheat English muffins are split, spread with the sauce of your choice (tomato? pesto? alfredo?), then smothered in cheese and any of your favorite pizza toppings, English Muffin Pizza is an easy, healthy, and highly personalizable dinner.
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Whether you are in need of sure-to-please meals for picky eaters, fast and healthy dinners for back-to-school nights, or are a grown-up looking to cook yourself something a) presentable and b) exceptionally low-maintenance, you have a reason to make an English Muffin Pizza.
For those of you who didn’t spend as much time in the freezer section of the grocery store in the ‘90s as I did, English Muffin Pizza is inspired by the infamous pizza bagels or bagel bites that I used to beg my dad for when we went grocery shopping. Today’s English Muffin Pizza is a modern, wholesome spin on that widely adored snack.
About English Muffin Pizza
From a history standpoint, English muffins are a spin themselves! They began as a riff on an English crumpet and have been marketed in America in some form since the late 1850s (they were called toaster crumpets then). Pizza bagels didn’t come on the scene for about 100 more years, and there are actually several claims as to who invented them. The earliest claimed version was a pizza cooked on half of a bagel that was baked without a hole…which is kind of like an English muffin. Could this be the earliest iteration of the English Muffin Pizza?
Wherever it started, English Muffin Pizza satisfies the need for easy, snackable, kid-friendly, gratifyingly cheesy goodness!
How to Avoid Soggy English Muffin Pizza
The biggest issue with English Muffin Pizza (other than narrowing down all of the delicious topping possibilities) is making sure that it doesn’t turn out soggy.
The key to making English Muffin Pizza not soggy is toasting the English muffins before you add the sauce or toppings.
You don’t need to toast the English muffins fully. A few minutes in the oven will create a lightly toasty surface barrier that allows some, but not all of the sauce to absorb. This is a trick to ensuring your final English Muffin Pizza is pleasantly crisp without being dry or cracker-like, just like the frozen pizza snack that inspired them…except your homemade English Muffin Pizza is going to taste WAY better and be better for you too!
How to Prep Now, Store, and Eat Later
While these easy English Muffin Pizzas are great for fast lunches and dinners, you can also make them in advance! Freezing them will yield the best results.
Make-Ahead and Reheating Directions – Oven Method
- To Freeze: This is the best method for making your English Muffin Pizza ahead. Toast your English muffin halves as directed and top as desired. Lay the English Muffin Pizzas topping side up on a parchment-lined baking sheet and place in the freezer for at least 2 hours. Once completely frozen, place the pizzas in a freezer-safe container, separating layers of English Muffin Pizzas with parchment paper.
- Reheat from Frozen: Preheat your oven to 375 degrees F. Lay your frozen English Muffin Pizza on a baking sheet topping side up and place in the oven. Bake for 13 to 15 minutes, or until heated through.
- To Refrigerate: In a single layer, place your English Muffin Pizzas in the refrigerator in an airtight container topping side up for up to 1 week.
Easy English Muffins Pizzas
Ingredients
- 6 tbsp Pizza sauce Alfredo, Marinara, Pesto, which ever you choose.
- 2 English muffins Original or Whole Wheat
- 1 c Mozzarella cheese Shredded
- Topping Choices Spinach, Onions, Pepperoni, Mushrooms, Pineapple, Bacon, or what ever you are craving.
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Arrange the English muffin halves cut side up onto a baking sheet. Place in the oven and toast until barely golden, about 3-4 minutes.
- Spoon 1 ½ tablespoons pizza sauce over each one, using the back of a spoon to spread it evenly. Top with mozzarella cheese and add any desired toppings.
- Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges.
Notes
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