Today we’ll be having a different kind of culinary adventure – how about an adventure for people who are moving in under a week, have packed up pretty much all of their belongings, whose lower back and legs are killing them from packing and cleaning things up and who are left with a lot items that might not naturally go together?
Yeah, that’s probably a little too specific, huh? I won’t start whining about how exhausted I am, but I will admit that I may have just fallen asleep in the closet…
So today I bring you english muffin pizzas! They’re not the fanciest or most sophisticated dinner or lunch, but you shouldn’t knock them until you try them. It’s summer, and they’re light, easy and really tasty.
You know how there’s always that person in the group who can’t have cheese? Or someone doesn’t like meat? Another person doesn’t like a lot of sauce on their pizza? Remarkably, everyone can get exactly what they want with english muffin pizzas. Set up an assembly line of ingredients for kids and/or adults and have everyone decorate their own – there’s no messy, sticky pizza dough to roll out, and there’s no grease like with take out. Make as many or as few as you like.
whole wheat english muffins
fresh shredded mozzarella
Ghost Baker’s mom’s marinara
fresh basil, torn into small pieces
Preheat oven to 350F. Toast english muffins first by themselves for a crispier crust. Add ingredients above as desired and add to a baking sheet. Cook until mozzarella melts.