Mini Personal Pizzas for the Little Crowd
8 whole wheat English muffins
2 Tbsp (30 mL) olive oil
1 cup (250 mL) prepared pizza sauce
1 cup (250 mL) button mushrooms, thinly sliced
8 cherry tomatoes, sliced
4 thin slices cooked chicken or turkey
8 slices of vegetarian pepperoni, cut into strips
1 green bell pepper, seeded and diced
1 cup (250 mL) part-skim mozzarella cheese, shredded
Preheat oven to 450 F (230 C).
Split muffins into halves along seams and place cut side up in a single layer on two baking sheets. Brush each muffin with a little olive oil. Spread each half with 1 Tbsp (15 mL) pizza sauce, almost to edges.
Top each according to personal preferences or with equal amounts of garnishes, ending with grated cheese.
Bake in bottom third of preheated oven for 10 to 12 minutes or until muffins are crispy and cheese is melted. Remove from oven and let rest for 5 minutes before serving. Makes 8 servings.
Each serving (two halves) contains: 239 calories; 11 g protein; 6.3 g fat (0.8 g sat. fat, 0 g trans fat); 30 g carbohydrates; 5 g fibre; 555 mg sodium
source: "Game Night Munchies", alive #327, January 2010
Mini Personal Pizzas for the Little Crowd
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
