Easy Mini Pepperoni Pizzas
These Easy Mini Pepperoni Pizzas are a crowd-pleaser! Quick to prepare, customizable, and perfect for sharing.
Servings: 4 servings
Ingredients
For the Pizzas:
- 2 each Thomas Light Multi-Grain English Muffins halved
- 1 cup pizza sauce divided
- 1 cup shredded mozzarella cheese divided (Monterey Jack may be substituted)
- ½ cup finely grated parmesan cheese divided
- 40 each mini pepperoni divided (approximately 10 per half)
- 2 tablespoons fresh basil leaves minced for garnishing, optional
Instructions
Instructions
- Step 1: Preheat your oven to 400°F (200°C) to ensure even baking.
- Step 2: Slice the English muffins in half and lay them cut side up on a baking sheet lined with parchment paper.
- Step 3: Spread the pizza sauce evenly over each half of the English muffins.
- Step 4: Sprinkle shredded mozzarella cheese over the sauce on each muffin half.
- Step 5: Add the grated parmesan cheese on top of the mozzarella.
- Step 6: Place approximately 10 mini pepperoni slices on each muffin half.
- Step 7: Bake for about 10-12 minutes, or until the cheese is bubbly and golden.
- Step 8: Garnish with minced fresh basil if desired, then serve warm.
Equipment
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Knife and cutting board
- Oven
Notes
- Allow leftovers to cool completely before storing.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze baked pizzas in a single layer for up to 2 months.