Mini Pizzas Served on Toasted English Muffins

This might not seem like much of a recipe but these little mini pizzas are easy to prepare and make for a most satisfying brunch or evening snack. When the craving hits, you just don't want to be bothered ordering pizza and instead just want an essentially homemade cheesy bite. If you want a truly homemade version, you might consider making your own English muffins from scratch ahead of time and have them on hand when you need a fix. If you want to spice things up, you may also consider my spicy sun-dried tomato sauce or perhaps my gingered tomato sauce. Any extra sauce that you don't need for the mini pizzas will keep in a sealed jar in the fridge for a few days.

The possibilities for these satisfying bites are endless. Consider using goat cheese instead of the cheddar, some sliced onion and perhaps some herbs.

Mini Pizzas Served on Toasted English Muffins

Recipe by Lisa Turner Published on December 27, 2011 Easy and cheesy English muffin pizzas with olives and jalapeños make for a quick and delicious snack Preparation: 10 minutes Cooking time: 5 minutes Print this recipe Ingredients: 4 English muffins 1/2 cup pasta sauce 1 1/2 cups grated extra old Cheddar cheese 8 Kalamata olives, pitted and sliced 2 jalapeños, sliced into rounds red chili flakes Instructions: Preheat a broiler and move the oven rack to the top level. Poke a fork in the crease of three sides of each English muffin and pull apart with your hands instead of using a knife. Place the English muffin halves on a foil-lined sheet pan and toast under the broiler for 1 minute to crisp. Spread the pasta sauce evenly over the English muffins. Sprinkle the grated cheese over top. Arrange the olives and slices of jalapeño and shallot on the English muffins. Place under the broiler for 5 minutes or until the cheese is melted and bubbling. Notes: Goat cheese, Mozzarella, Monterey Jack or a blend of shredded cheeses can be used in place of the Cheddar. Black or green olives can be used in place of Kalamatas. To slice jalapeños into rounds, cut off the stem ends and work a paring knife into the pepper around the seeds and core to remove them before slicing. Just in case you are over-zealous with the toppings, you will want to ensure you have an oven liner or a strip of aluminum foil on the rack below the pizzas just in case the cheese spills over. We cooks know what it is like to have a spillover in the oven and what a mess it can be to clean up. Makes 8 mini pizzas

Other quick savory treats to please your palate from Lisa's Vegetarian Kitchen:
Devilled Curried Eggs
Goat Cheese Olive Balls
Wine Inspired Popcorn
Lisa's Spicy Nachos