English Muffin Pizza
Yield
3 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
english muffins
|
*
|
| 4 | ounces |
pepperoni
sliced |
|
| 6 | ounces |
monterey jack cheese
|
|
| 6 | ounces |
pizza sauce
|
|
| 1 | x |
olives
sliced |
*
|
| 1 | each |
onions
chopped |
|
| 1 | x |
green bell peppers
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
english muffins
|
*
|
| 115.6 | ml/g |
pepperoni
sliced |
|
| 173.4 | ml/g |
monterey jack cheese
|
|
| 173.4 | ml/g |
pizza sauce
|
|
| 1 | x |
olives
sliced |
*
|
| 1 | each |
onions
chopped |
|
| 1 | x |
green bell peppers
diced |
*
|
Directions
Place english muffin halves on a cookie sheet.
Spread each half with enough pizza sauce to cover generously.
Put 3 to 4 slices of pepperoni on each half and then place a generous portion of shredded cheese on top of each pizza.
Place in a 350℉ (180℃). oven for approximately 15 minutes.
Serve hot.
