English Muffin Pizzas

The ultimate after-school snack or quick weeknight dinner. Split English muffins become personal-sized pizza crusts, loaded with browned ground beef, a simple oregano-garlic tomato sauce, and melted mozzarella with a hit of Parmesan.

English muffins work better than regular bread because the nooks and crannies grip the sauce and toppings. They also stay sturdy under the weight of the beef and cheese instead of going floppy.

Brown and drain the beef first. Wet, greasy meat on an English muffin turns the base soggy before the cheese even melts. Drain it well and season with salt before layering.

Chef Tips

• Toast the muffin halves lightly before topping for an even crispier base.
• Spread the tomato sauce all the way to the edges. Bare edges burn in the oven.
• Let kids assemble their own. Set up a topping station and let them customize. It’s half the fun.

Variations

• Pepperoni classic: Skip the ground beef and layer pepperoni slices on the sauce for a more traditional mini pizza.
• Veggie version: Top with sliced mushrooms, diced bell peppers, and olives instead of beef for a meatless option.