Tomato and Pepper-Topped Mini Pizzas
Recipe from Pepperidge Farm

A whole wheat English muffin makes a fabulous "crust" for this cheesy individual pizza that is ready in just 25 minutes. It makes a great after-school snack or a quick lunch or dinner for one.


Tomato and Pepper-Topped Mini Pizzas

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Servings: 1
Prep Time: 20 mins
Total Time: 25 mins
Related Categories: Pizza, Vegetarian
 
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Ingredients
  • 1 
    Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
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  • 1  tbsp.
    diced tomato
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  •  
    Freshly ground black pepper
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  • 1  tbsp.
    diced roasted red pepper
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  •  
    Crushed red pepper
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  • 1/3  cup
    shredded part-skim mozzarella cheese
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  • 1  tsp.
    chopped fresh basil leaves
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  • 1  tsp.
    chopped fresh oregano leaves
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Directions
1.
Place the muffin halves onto a baking sheet. Spoon the tomato on 1 muffin half. Season with the black pepper. Spoon the roasted pepper on the remaining muffin half. Season with the crushed red pepper.
2.
Divide the cheese between the muffin halves.
3.
Heat the broiler. Broil for 5 minutes or until the cheese is melted. Sprinkle the tomato-topped pizza with the basil. Sprinkle the roasted pepper-topped pizza with the oregano.

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