English Muffin Pizzas
This easy lunch also doubles as an after-school snack. Let the kids dictate the toppings. Try switching the cheese to smoked provolone, Cheddar or Fontina.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 259 |
| pro | 11 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 25 mg |
| sodium | 493 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 16% |
| vit A | 7% |
| vit C | 23% |
| folate | 25% |
-
4 english muffins, split
1/2 cup (125 mL) Tomato pizza Sauce
1 cup (250 mL) shredded mozzarella cheese
1/4 cup (50 mL) diced sweet green or red pepper
1/4 cup (50 mL) diced mushrooms
2 tbsp (25 mL) diced pepperoni (optional)
Preparation:
Lightly toast English muffins. Place, cut side up, on lightly greased or foil-lined baking sheet.
Spread each half with 1 tbsp (15 mL) of the sauce; sprinkle each with 2 tbsp (25 mL) of the cheese. Sprinkle with green pepper, mushrooms, and pepperoni (if using). Broil 6 inches (15 cm) from heat until cheese is bubbly, about 2 minutes. Let cool slightly.
To pack for lunch, let cool completely. Pack in airtight container. (Make-ahead: Refrigerate in airtight for container up to 12 hours.)
Spread each half with 1 tbsp (15 mL) of the sauce; sprinkle each with 2 tbsp (25 mL) of the cheese. Sprinkle with green pepper, mushrooms, and pepperoni (if using). Broil 6 inches (15 cm) from heat until cheese is bubbly, about 2 minutes. Let cool slightly.
To pack for lunch, let cool completely. Pack in airtight container. (Make-ahead: Refrigerate in airtight for container up to 12 hours.)
Source
Canadian Living Magazine: September 2008
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