alive logo

Mini Personal Pizzas for the Little Crowd


    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




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.