Muffin Pizza

Breakfast muffins make great lunch sized pizza bases

1
5
10
Equipment: 
  • Chopping Board
  • Sharp Knife
  • Spreading knife
  • Tablespoon
  • Baking tray
  • Grater
  • Can opener
Ingredients: 
  • 1 English muffin or wholemeal pitta
  • 2 tablespoons tinned tomatoes (drained) or tomato puree or passata
  • Your choice of toppings e.g. chopped vegetables, ham, pineapple etc.
  • 3 tablespoons reduced fat cheese
  • Salad leaves to serve
Simple steps: 
  1. Preheat oven to 180°C/Fan 160oC/Gas mark 4.
  2. Slice the muffin in half
  3. Thinly spread the muffin/pitta with drained tomatoes/tomato puree/passata.
  4. Sprinkle on 1 tablespoon of cheese.
  5. Top with your choice of chopped vegetables, ham, pineapple etc.
  6. Sprinkle with the remaining cheese.
  7. Place on a baking tray and bake in the oven for about 10 minutes until hot through and the cheese has melted.
  8. Serve on a bed of salad.

 

This is great for kids - get them to decorate their own pizza, but reduce the portion size to one half of a muffin

Calories: 
222
Protein: 
12.9g
Fat: 
6.2g
Saturated fat: 
3.3g
Carbohydrates: 
28.2g
Sugars: 
2.1g
Salt: 
503mg
Dietary fibre: 
2.4g
Allergen information: 
Cheese
Gluten
Milk
Soya bean
Sulphites
Wheat
Whole wheat