Mini Muffin Pizzas
In this satisfying breakfast or brunch dish, English breakfast muffins are transformed into delicious and hearty pizza muffins topped with a flavorful mix of tomato purée, red pesto, sautéed mushrooms, onions, and courgette. Finished with ham or salami and melted cheese, these muffins are then grilled to perfection, resulting in a delightful combination of textures and flavors. Enjoy these pizza muffins served with a side of crisp lettuce and tangy mustard and cress tossed in a zesty vinaigrette dressing.
— Constant Cookbook
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
Instructions
- 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.
- Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
- 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.
- Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.
Yield
Enough for two child portions
Nutrition
- Calories: 329 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.18 milligram of sodium
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