Pizza Sandwiches

Pizza night, sped up and lightened up. These open-faced sandwiches turn toasted English muffins into bubbling mini pizzas, broiled in minutes.

The sauce is made from scratch, but it’s easy: onion, celery, and green pepper softened in oil, then simmered with tomatoes, tomato paste, oregano, and basil into a thick, savory spread.

The twist is the cheese. Instead of mozzarella, the sauce gets mixed with cottage cheese, which adds creamy texture and a protein boost while keeping the whole thing lighter. A sprinkle of parmesan on top browns under the broiler.

Toast the muffins first so they stay crisp and don’t go soggy under the topping.

Broil just until the cheese is hot and bubbling. They make an easy after-school snack, a quick lunch, or a build-your-own dinner the kids can help assemble.

Kitchen Tips

• Toast the English muffins before topping so they hold up and don’t turn soggy under the broiler.
• Watch the broiler closely; the tops go from bubbly to burnt in moments.
• Make the sauce ahead and refrigerate it, so assembly takes just minutes.

Variations

• Add pepperoni, mushrooms, olives, or any pizza topping you like.
• Use shredded mozzarella in place of, or alongside, the cottage cheese.
• Swap the English muffins for bagel halves, pita, or French bread.