This English Muffin pizza recipe came home from my youngest son’s nursery school a few weeks ago. Once a month, the 5 year old class has a cooking class. This time, my son insisted we make these at home, AND, I share the recipe on the blog. Don’t forget to check the notes for the gluten-free version of these mini pizzas. If you keep the ingredients on hand, this is a quick lunch for kids.
The beauty of this recipe is its versatility. You can set up a mini pizza bar and have the kids create their own personal pizzas at a birthday party. If you need to modify the ingredients to be allergy-friendly, it’s pretty easy to do. You can also make this gluten-free by substituting a gluten-free bagel like the plain bagels I used from Udi’s Gluten-Free.
If you’re feeling really ambitious, make your own pizza dough for mini pizzas. Pizza dough mixes quickly and doesn’t need much rising time. My 10 year old son loves to make the dough for our Friday night homemade pizza. If you make the dough ahead of time and freeze it, it will have a thinner crust. If you want a slightly softer, doughy crust, make the pizza dough the day before and leave it covered in a bowl in the fridge.
Since it was only 2 of us eating the mini pizzas, my 5 year old son made them on our toaster oven tray. We used our homemade spaghetti sauce and freshly shredded cheese. To make clean up easy afterwards, I cleaned up the cheese that missed the English muffins before placing the tray in the toaster oven.
- 1 package of English muffins (12)
- 1 jar of pizza sauce or homemade spaghetti sauce with 1 tsp of oregano
- 2 cups grated mozzarella cheese (8 oz.)
- Preheat the oven to 450 degrees.
- Split the muffins in half and place them on a ungreased cookie sheet.
- Spread about 1 to 2 T of sauce on each muffin.
- Sprinkle with cheese.
- Add any additional toppings.
- Bake for 8 to 10 minutes.
If you only want to make a few mini pizzas, bake them in a toaster oven at 450 for 8 to 10 minutes.