English Muffin Pizza
Ingredients
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- 4 English muffins – split in half
- 2 tablespoons unsalted butter – softened
- 1 garlic clove – finely minced
- 1 tablespoon olive oil
- 3/4 cup pizza sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/2 cup pepperoni slices
- 2 tablespoons grated Parmesan cheese
- dried red pepper flakes – to taste (for serving)
- fresh basil leaves – torn (for serving)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it with a little of the olive oil.
2. Split the English muffins in half with your hands or a fork to preserve the nooks and crannies. Arrange the 8 halves cut side up on the prepared baking sheet.
3. In a small bowl, combine the softened butter and minced garlic until evenly mixed. Spread a thin layer of the garlic butter over the cut side of each muffin half.
4. Brush or drizzle the remaining olive oil lightly over the edges of the muffins to encourage crisping.
5. Place the baking sheet in the oven and toast the buttered muffin halves until lightly golden around the edges, 6–8 minutes, so they start to crisp but are not fully hard.
6. While the muffins toast, in a small bowl stir together the pizza sauce, dried oregano, dried basil, kosher salt, and ground black pepper until well combined.
7. Remove the toasted muffin halves from the oven and leave the oven at 400°F (200°C). Spoon about 1 to 1.5 tablespoons of the seasoned pizza sauce onto each muffin half, spreading it almost to the edges.
8. Divide the shredded mozzarella evenly over the sauced muffin halves, using about 3 tablespoons per piece and mounding it slightly in the center.
9. Top each muffin pizza with a few pepperoni slices, dividing them evenly. Sprinkle the grated Parmesan over the tops of all the pizzas.
10. Return the baking sheet to the oven and bake until the cheese is fully melted, bubbling, and just starting to turn golden in spots, 8–10 minutes. The muffins should be crisp on the bottom and edges.
11. For extra browning, place the baking sheet under the broiler on high for 1–2 minutes, watching closely, until the cheese is lightly blistered and golden in places.
12. Remove the English muffin pizzas from the oven and let them cool on the baking sheet for 3–5 minutes to firm up slightly.
13. Transfer the pizzas to a serving platter. Sprinkle with dried red pepper flakes to taste and scatter torn fresh basil leaves over the top. Serve warm.
English Muffin Pizza is a beloved, kid-friendly snack that turns the nooks and crannies of an English muffin into a crisp, chewy mini pizza base. Each half is topped with tomato sauce, melted mozzarella, and usually pepperoni or simple toppings, delivering the familiar flavors of pizza in a smaller, hand-held form. The texture contrasts between the crunchy edges and soft interior make it especially satisfying straight from the oven.
This dish emerged in mid-20th-century American home kitchens and school cafeterias as a fast, budget-conscious way to satisfy pizza cravings without making dough from scratch. It became popular in cookbooks, after-school snack ideas, and children’s cooking projects, thanks to its simplicity and customizability. Over time it has stayed a nostalgic staple, bridging convenience food and home cooking, and is still widely used to introduce young cooks to basic baking and assembly techniques.