Sis blogging partner sent me a link for this recipe, asking at the same time if it seemed too easy.
OK, fellow Forkers, raise your right or left hand, whichever, – an eyebrow, maybe – and repeat after me: No recipe is too easy. There is no such thing!
Repeat as many times as needed to become convinced. Cuz it’s true. It’s practically our motto around this place. If you have any kind of guilt for using a very easy, barely-takes-any-time recipe, slap yourself and then make the recipe. Now that we’ve got that out of the way, let’s get onto good, easy cooking times.
These little quick, easy pizzas were originally a breakfast recipe, but they’re so good and quick to make that they’d really be good for any meal. I even made some for dinner for myself one night when I needed something lighter.
Very little prep work contributes to this being a quick fix. If Canadian bacon’s not your thing, you could substitute pepperoni or maybe even breakfast sausage if you do make these for your morning meal.
So the only thing you have to do other than a little chopping is start layering on your ingredients. We used roma tomatoes for this recipe. They’ve got great flavor after the oven gets done with them.
A drizzle of olive oil helps to keep the tomatoes a bit more moist and when it’s all cooked and you’re biting into the muffin “crust”, it’s crisp on the outside and soft inside where the tomatoes and olive oil has seeped into the bread a little.
The Canadian bacon goes on next. We may have been a little generous with it. Adjust the amounts to suit you.
Come to think of it, we may have been pretty generous with the cheese too! Oops and darn and all that.
After about ten minutes in the oven, you’ve got these great little pizzas that pack a surprising amount of flavor given how few ingredients there are. Serve ’em up as your main item, maybe even as appetizers for a party or a fun, finger foods dinner. Whenever you eat them, enjoy them for their great flavor and their incredible level of ease. Too easy? Never.
English Muffin Pizzas
from English Muffin Breakfast Pizzas by Ellie Krieger via Food Network Magazine
Prep Time: 10 minutes Cook Time: 10-12 minutes Level: Easy Serves: 1
- 1 whole-wheat English muffin, split
- 1 small tomato, seeded and diced
- 1 teaspoon extra-virgin olive oil
- 1 thin slice (1/2 ounce) Canadian bacon, diced
- 1/4 cup shredded part-skim mozzarella cheese
- Chopped fresh basil, for garnish
Preheat the oven to 450 degrees. Line a small baking sheet with foil.
Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Recipes for one person only aren’t our usual thing, but it’s very easy to double or triple the recipe if needed.