Name: Mini muffin pizzas
Total time: 25 min
Yield: Enough for two child portions
Cuisine: British
Ingredients: 1 English breakfast muffin cut in half; 1 tbsp tomato purée; 1 tsp red pesto; 1 tbsp olive oil; 2-3 button mushrooms sliced; ½ small red onion sliced; ½ small courgette grated; 1 slice of ham or salami cut into small pieces; 25g mozzarella or cheddar cheese, grated; Little Gem lettuce leaves; mustard and cress; 2-3 tbsp vinaigrette dressing

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Mini muffin pizzas

Mini muffin pizzas

Annabel Karmel

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Enough for two child portions

Easy

Total time: 25 mins

Ready in 15-25 minutes

A star rating of 5 out of 5.1 ratingRate

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This ingenious recipe means you can dish up delightful mini pizzas for kids in next to no time

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Ingredients

Nutrition

Units:

MetricUS

1 English breakfast muffin

cut in half
1 tbsp tomato purée
1 tsp red pesto
1 tbsp olive oil
2-3 button mushrooms

sliced
½ small red onion

sliced
½ small courgette

grated
1 slice of ham or salami

cut into small pieces
25g mozzarella

or cheddar cheese, grated

To serve

Little Gem lettuce

leaves
mustard

and cress
2-3 tbsp vinaigrette

dressing

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Nutrition: per serving

kcal329
fat24g
saturates5g
carbs20g
sugars0g
fibre2g
protein11g
salt1.18g

low

Method

step 1

Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
step 2

Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
step 3

Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
step 4

Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.

Recipe from Good Food magazine, November 2003

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