Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the split English muffin halves on the sheet, cut-side up. Lightly toast them in the oven for 3-4 minutes. This crucial step creates a barrier against sogginess and gives you a wonderfully crisp base. Trust me, skipping this is the most common mistake.
- Remove the baking sheet from the oven. Spoon about 1 tablespoon of pizza sauce onto each toasted muffin half, spreading it evenly to the edges. Leaving a tiny border helps prevent messy drips. For the best flavor, use a sauce you love—whether it's a simple marinara or a seasoned pizza sauce.
- Sprinkle a generous layer of shredded mozzarella cheese over the sauce on each muffin half. The key here is even coverage. Tip from me: using pre-shredded low-moisture cheese helps it melt beautifully without making the base greasy. Now, add your pepperoni or other toppings.
- Place the baking sheet back in the preheated oven. Bake for 8-10 minutes, or until the cheese is fully melted, bubbly, and starting to develop golden spots. Keep a close eye after the 8-minute mark—oven temperatures can vary. You're looking for that perfect melt.
- Carefully remove the pizzas from the oven. Let them cool on the baking sheet for just 1-2 minutes; this allows the cheese to set slightly so it doesn't slide off. Sprinkle with dried oregano or red pepper flakes if desired. Serve immediately and enjoy the crispy, cheesy, perfectly portioned goodness!
Notes
Chef's Tips:
• For extra crispiness, place the muffins directly on the oven rack for the final 1-2 minutes of baking.
• Avoid overloading with sauce or toppings, as this leads to a soggy base.
• Perfect for a build-your-own pizza bar for parties or family dinner.
Food Safety:
• Ensure cheese is refrigerated until use.
• Serve immediately after baking for best quality and safety.