English Muffin Margherita Pizzas
Who doesn’t remember English Muffin Pizzas? english muffins, canned spaghetti sauce, LOTS of mozzarella cheese and pepperoni slices. Ah yeah…
I think it’s like a rule or something that if you’re a mom you learn to make these before you give birth, right? Probably between the *heeheewhoo* and push parts in lamaze class. Maybe it’s in Dr. Spock’s book too. I wouldn’t be surprised.
Last week my coworker mentioned eating English Muffin Pizzas with her kidlets and ever since then I’ve been craving them. (No, I am not pregnant.) I think it’s like eating at MickeyDs for me. It’s nostalgic of my childhood. Happy meals and English Muffin Pizzas. I was a happy child.
As luck would have it, Matt from Daregal Herbs, contacted me a couple weeks ago about trying some fresh frozen herbs. I did a double take and re-read the email again. Fresh AND frozen? Isn’t that an oxymoron? But I think we all know that I like free stuff (What? he said the magic word: Free) so I said “Sure, I’ll try your fresh frozen herbs.”
(image source: Daregal Fresh Frozen Herbs)
I was expecting a little box of whatever but Matt hooked me up! He sent me a sample of 8 different herb and herb combinations: basil, parsley, cilantro, oregano, dill flavors and herbal blends (original blend, Italian blend and grilling blend).
So I took it as a sign. A sign to give into my craving for english muffin pizza with a little more sophistication of classic margherita pizza flavors: tomatoes, basil, mozzarella cheese, balsamic vinegar and olive oil.
What did I think of the herbs? SO.FREAKING.AWESOME. Finally a way to have herbs all year around. They are a little pricey but I’d pay it and more for the ease of having herbs in your freezer anytime you need it. Honestly. It almost pains me to say that the herbs proved me wrong. I hate being wrong. But those herbs make everything so right. I am officially in love.
Warning: Looking at picture may produce side affects that include instant salivation and licking lips.
Recipe adapted from Cooking Light, Dec 2002
6 english muffins (12 halves)
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, halved
5 plum tomatoes, thinly sliced (I used 10 cherry tomatoes, chopped)
shredded fresh mozzarella cheese, to taste
1/2 cup fresh basil, chopped (I used Daregal frozen basil, sprinkle to taste)
salt and pepper, to taste
Preheat oven to 400°F.
Combine oil and balsamic vinegar in small bowl, stirring with a whisk. Set aside.
Toast english muffin halves in toaster on lowest setting. Remove from toaster and brush with olive oil. Rub english muffin halves with cut sides of garlic.
[NOTES: Recipe didn’t say what to do with the leftover garlic so I minced it up and added it to the oil-balsamic vinegar mixture. Cant waste any garlic!]
Sprinkle evenly with cheese, tomatoes and basil. Bake at 400° for 10 minutes or until cheese melts and edges are golden. Brush the vinegar mixture evenly over the pizza. Sprinkle mini pizzas evenly with salt and pepper.
Husband rating: A/A+
He loved the pizzas but mentioned that a little protein wouldn’t hurt. What’s up with men and protein?
Wifey rating: A+
So easy and what’s not to love about mini pizzas? You could probably skip toasting the english muffin before brushing with olive oil but I like my pizzas a little crunchy.
Other rating: A+
My little brother came over for dinner and helped me make them. (He’s going away to college next year *sniff* so he wanted to learn how to make something easy to cook.) He absolutely loved this recipe and mentioned that I saved him from the next 4 years of ramen. HAHA