📝 About This Recipe
These Miniature Mains are a nostalgic childhood classic reimagined with a chef's touch for the ultimate kid-friendly dinner. By using nooks-and-crannies English muffins as a base, you create a perfectly crisp crust that holds onto pools of savory tomato sauce and gooey melted mozzarella. They are the perfect canvas for culinary creativity, allowing even the youngest chefs to customize their own personal pizzas in under 20 minutes.
🥗 Ingredients
The Crust
- 4 pieces English Muffins (fork-split and halved)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Garlic Powder
The Sauce and Cheese
- 3/4 cup Pizza Sauce or Marinara (high quality store-bought or homemade)
- 1.5 cups Low-Moisture Whole Milk Mozzarella (freshly shredded)
- 1/4 cup Parmesan Cheese (finely grated)
The Toppings
- 1/3 cup Mini Pepperoni
- 1/4 cup Bell Pepper (very finely diced)
- 2 tablespoons Black Olives (sliced)
- 1 teaspoon Dried Oregano (for dusting)
- 4-5 leaves Fresh Basil (torn into small pieces for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
Carefully split the 4 English muffins in half using a fork to preserve the 'nooks and crannies' texture, resulting in 8 round bases.
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3
In a small bowl, whisk together the extra virgin olive oil and garlic powder.
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4
Place the muffin halves cut-side up on the baking sheet and lightly brush the tops with the garlic oil. This creates a moisture barrier so the sauce doesn't make the bread soggy.
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5
Place the tray in the oven for 3-5 minutes to 'pre-toast' the muffins until they are just starting to turn golden brown and feel firm.
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6
Remove the tray from the oven. Spoon approximately 1 to 1.5 tablespoons of pizza sauce onto the center of each muffin half.
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7
Use the back of the spoon to spread the sauce in a circular motion, leaving a small border around the edge for the 'crust'.
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8
Evenly distribute the shredded mozzarella cheese over the sauce, followed by a light sprinkle of grated Parmesan for a salty kick.
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9
Add your desired toppings, such as mini pepperoni, diced bell peppers, and olives. Press them lightly into the cheese so they stay in place.
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10
Sprinkle a pinch of dried oregano over the top of each mini pizza for that authentic pizzeria aroma.
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11
Return the baking sheet to the oven and bake for 7-9 minutes, or until the cheese is bubbly, melted, and slightly browned in spots.
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12
For an extra crispy finish, turn the broiler on high for the last 60 seconds of cooking, watching very closely to prevent burning.
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13
Remove from the oven and let the pizzas rest for 2 minutes to allow the cheese to set before serving.
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14
Garnish with fresh torn basil leaves and serve while warm.
💡 Chef's Tips
Always pre-toast your English muffins before adding toppings to prevent a soggy center. Use freshly shredded mozzarella rather than pre-bagged; the cellulose in pre-shredded cheese prevents it from melting as smoothly. For a healthier twist, use whole wheat English muffins and load up on finely chopped steamed broccoli or spinach. If cooking for toddlers, dice toppings very small to ensure they are easy to chew and stay on the small surface area. Keep a close eye during the broiling stage; the transition from golden to burnt happens in seconds.
🍽️ Serving Suggestions
Serve with a side of crisp carrot and celery sticks with ranch dip. Pair with a simple Caesar salad to add some refreshing greens to the meal. Provide a small bowl of extra warm pizza sauce on the side for 'crust dipping'. Serve alongside a cold glass of milk or a fruit-infused sparkling water. For a fun party platter, serve on a wooden board with a variety of dipping oils.