It’s kind of strange that I have never made english muffin pizzas before. My parents talk about how they used to make them all the time when they were in college, and I have always thought that they sounded like a fantastic idea. I just never really got around to making them. Kevin and I always make flatbread pizzas using Ciabatta bread, but the English muffins are a great idea. Plus, they are super cute!
I came across this recipe on the same blog that the chicken marsala came from (Simply Recipes), and I decided that it was high time I tried them out. I think that in the future I will make these with some marinara sauce and pepperoni, but I thought that this recipe sounded kind of fun and was different enough from just plain old pizza that I could write an entry about it. The only change I made to the recipe was using bacon instead of ham because that’s what I had.
English Muffin Pizzas
6 English muffin halves
1 cup grated Mozzarella cheese
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham (or bacon)
A pinch of chopped fresh sage
1/4 tsp stoneground mustard
A few slices of fresh tomato (optional)
Preheat oven to 425 degrees F.
Melt butter in a medium skillet on medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the diced ham, cook 5 minutes more. Mix in the sage and mustard. Remove from heat.
Put muffin halves, open side up on a sturdy baking pan. Distribute the cheese evenly, sprinkling over the muffin halves. Put the onion ham mixture on top of the cheese. If you want to use tomato slices, layer them between the cheese and onion mixture.
Bake at 425 for 8-9 minutes, until the muffins and toppings are nicely browned, but not burnt (oops). Cut into quarters for appetizers or just leave whole for a meal or snack.