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Mini English Muffin Pizzas

Crispy, cheesy, and endlessly customizable, these mini English muffin pizzas come together in under 15 minutes. The key is a two-step toasting method that prevents a soggy base.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 English muffins split in half
  • 4 tablespoons pizza sauce or marinara
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/4 teaspoon dried oregano
  • 8 slices pepperoni optional
  • 1 tablespoon butter softened (for the pan)

Equipment

  • baking sheet
  • toaster or oven
  • serrated knife
  • small spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
  2. Separate the English muffin halves. Use a serrated knife to gently score the inside of each half in a crosshatch pattern, about 1/4 inch deep. This helps the sauce grip and prevents sogginess.
  3. Place the muffin halves, cut-side up, on the baking sheet. Bake for 3 minutes, until the edges are just starting to turn golden. Remove from oven.
  4. Spread 1 tablespoon of pizza sauce onto each half, leaving a 1/4-inch border bare. The border keeps the sauce from spilling over and burning.
  5. Sprinkle each with 2 tablespoons of mozzarella, mounding it slightly in the center. Add pepperoni if using. Sprinkle with oregano.
  6. Return to the oven and bake for 4–5 minutes, until the cheese is fully melted and bubbling at the edges. The muffin bottom should be deep golden brown and crisp when lifted.
  7. Let cool on the baking sheet for 2 minutes before serving. The cheese will set slightly, so it doesn't slide off.

Notes

Storage: Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven at 350°F for 5 minutes to restore crispness. Not recommended for freezing — the muffin texture suffers.
Variations: Swap mozzarella for cheddar or provolone. Add a sprinkle of red pepper flakes for heat. For a vegetarian version, omit pepperoni and add thin slices of bell pepper or mushroom.
Allergen note: This recipe contains wheat/gluten and dairy. For a dairy-free version, use a plant-based mozzarella-style shred that melts well. For gluten-free, use gluten-free English muffins and check that your sauce is certified gluten-free. Consult a qualified professional for personal dietary decisions.