Description
These easy English Muffin Pizzas are a 15-20-minute weeknight favorite. Crispy on the edges, soft in the middle, and topped with melty mozzarella, savory pepperoni, and a hint of oregano. Perfect for a quick lunch or dinner, after-school snack, or fun build-your-own pizza night. Customize with your favorite toppings for endless variations.
Ingredients
- 4 English muffins, split in half
- 1 cup marinara or pizza sauce (about 8 ounces or 240 g)
- 1 cup shredded mozzarella cheese (about 4 ounces or 113 g)
- 1 tablespoon grated parmesan cheese (optional)
- 2 ounces thinly sliced pepperoni, quartered (optional)
- dried oregano, to sprinkle (about 1/4 teaspoon)
Instructions
- Preheat the oven to 400°F (200°C). Arrange the English muffin halves, cut side up, on a baking sheet. For easy cleanup, line the sheet with parchment paper.
- First bake: Toast for 3–4 minutes until lightly crisp. Remove from the oven.
- Sauce & Cheese: Spread pizza or marinara sauce evenly to the edges of each half. Top with mozzarella, then sprinkle with parmesan (if using).
- Option: Add toppings: Finish with pepperoni or your favorite pizza toppings, plus a pinch of oregano.
- Second bake: Return to the oven for 8–10 minutes, until the cheese is melted, bubbling, and golden in spots. Serve hot.
Notes
- Swap pepperoni for your favorite vegetables or plant-based protein.
- For a gluten-free option, use gluten-free English muffins.
- Leftovers (fulled cooked and cooled) can be reheated in the oven, air fryer or toaster oven at 375°F (190°C) for 4-8 minutes for the best texture.
- Make-ahead: Toast, cool, and top English muffin halves, then refrigerate (airtight) for up to 3 days. When ready to eat, finish in the oven at 400°F (200°C), toaster oven, or air fryer until crisp and melty.