Grown-Up English Muffin Pizzas Recipe
So last week, my husband was in Europe for work, which is really fun for about the first three days when I can watch things like Teen Mom without feeling him silently judging me and I can sprawl out over the whole bed. Then I start getting slightly neurotic and scared I’m going to choke on food while I’m all alone and my children will be left stranded at the bus stop and then (shockingly) I don’t die and I realize I’m ready for him to come home. This also happens around the same time I get sick of eating oatmeal for dinner, but I also don’t really want to COOK cook for 2 1/2 little people who are unlikely to eat what I make without a good deal of bribery, so I turn to the old standby–English muffin pizzas.
But I don’t want the little kid version.
So this is what I turn to. It’s super easy to make an individual portion, or you can make a bunch for a meal, or you can even freeze the extras and re-heat them for a quick weekday lunch so you can get back to your guilt-free Catfish marathon/laundry-folding party.
You’ll need 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven-roasted tomatoes (you can cook them for a shorter amount of time for saucier tomatoes), chopped artichoke hearts, baby spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.
Preheat oven to 400. Split the English muffins and lie them open-face on a baking sheet. Spread the roasted tomato mixture over the English muffins.
Top with chopped artichoke hearts,
baby spinach, basil,
and mozzarella.
Bake for 10-12 minutes or until the cheese is melted. Drizzle lightly with balsamic vinegar before serving. Makes 6 servings.
The awesome thing? Not only are they super quick and easy, they are healthy and filling, too!
Calories: 277
Fat: 5
Carbs: 34
Fiber: 4
Protein: 10
WW Points Plus: 6
Grown-Up English Muffin Breakfast Pizzas
Recipe by Our Best Bites
Ingredients:
- 6 whole wheat English Muffins
- 1 1/2 cups smashed oven-roasted tomatoes
- 1/2 cup artichoke hearts, chopped
- 1-2 handfuls baby spinach
- 1/4 cup chopped basil
- 8 ounces fresh mozzarella, sliced or chopped into small cubes (it will go further if you chop it)
- Balsamic vinegar
Instructions:
Preheat oven to 400. Split the English muffins and lie them open-face on a baking sheet. Spread the roasted tomato mixture over the English muffins. Top with chopped artichoke hearts, baby spinach, basil, and mozzarella. Bake for 10-12 minutes or until the cheese is melted. Drizzle lightly with balsamic vinegar before serving. Makes 4-6 servings.