English Muffin Pizzas

These English Muffin Pizzas are a quick, fun, and customizable meal that I can throw together in minutes. With crispy English muffin halves as the base, gooey melted cheese, and all my favorite toppings, they’re the perfect solution for busy weeknights, after-school snacks, or even a casual get-together.

Why You’ll Love This Recipe

I love these mini pizzas because they’re endlessly versatile and kid-friendly, but just as satisfying for adults. I can personalize each one based on what I have on hand, and they’re ready in less than 20 minutes. Whether I want something classic like pepperoni or feel like piling on veggies, these little pizzas hit the spot every time—and I don’t need to roll out dough.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English muffins (split in half)

• Pizza sauce or marinara sauce

• Shredded mozzarella cheese

• Olive oil or butter (optional, for brushing)

• Toppings of choice (pepperoni, olives, mushrooms, bell peppers, sausage, etc.)

• Dried oregano or Italian seasoning

• Grated Parmesan cheese (optional)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I split the English muffins and lay them cut side up on the baking sheet. If I want extra crispiness, I brush the tops lightly with olive oil or butter.

3. I spoon pizza sauce onto each muffin half, spreading it evenly.

4. I sprinkle a generous layer of shredded mozzarella over the sauce.

5. I add my favorite toppings and finish with a pinch of Italian seasoning or oregano.

6. I bake for 10–12 minutes, or until the cheese is bubbly and golden and the edges of the muffins are toasted.

7. I let them cool slightly before serving.

Servings and timing

This recipe makes 6 English muffin pizzas (from 3 muffins), which serves 2–3 people. It takes about 5 minutes to prep and 10–12 minutes to bake.

Variations

• I use whole wheat or multigrain English muffins for a more wholesome base.

• For a white pizza, I skip the tomato sauce and use olive oil, garlic, ricotta, and spinach.I’ve used pesto or BBQ sauce instead of pizza sauce for a flavorful twist.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or toaster oven at 350°F for 5–7 minutes. The microwave works too, but the muffins stay crispier with oven reheating.

They also freeze well—I let them cool, then wrap individually and freeze for up to 2 months. I reheat straight from frozen in the oven.

FAQs

Can I make these ahead of time?

Yes, I assemble them and refrigerate them (uncooked) for a few hours. Then I just bake when ready to eat.

What kind of cheese works best?

Mozzarella is classic, but I also love mixing in provolone, cheddar, or even a little feta for extra flavor.

How do I keep the muffins from getting soggy?

I toast them lightly before adding the sauce or brush them with oil and bake for a couple of minutes to help create a barrier.

Are these good for kids?

Definitely—they’re fun to assemble, easy to eat, and perfect for picky eaters since each one can be customized.

Can I make them in the air fryer?

Yes, I air fry at 370°F for about 6–8 minutes until the cheese is melted and the muffins are crispy.

Conclusion

English Muffin Pizzas are one of my favorite easy meals when I want something fast, fun, and satisfying. I love how they turn simple pantry staples into something delicious, and the endless topping options mean I never get bored. Whether I’m making a batch for lunch or letting everyone build their own for dinner, these little pizzas always deliver big flavor.

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