SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]



These are fantastically easy 
and oh so flavorful!
Yields: (4 Mini-Pizzas) | Servings: (2)
Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra


2 english muffins, split in half
1 teaspoon olive oil
8 ripe tomato slices
Fine-grained sea salt and freshly ground pepper, to taste
Pinches of ground oregano
Pinches of dried basil
¼ cup shredded mozzarella
Pinches of dried parsley


Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!


Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.


Mrs. Amanda said...

Those look wonderful! And so easy! Can't wait to try it.

sandra said...

Thank you Mrs. Amanda! I hope you enjoy them ;)

Mrs. Amanda said...

I tried them today with my husband! I used slices of fresco mozzarella and added some Italian seasoning and they were awesome!!! Thanks for posting this great idea!

sandra said...

You are very welcome Mrs. Amanda! I'm glad you and your husband enjoyed them ~ That's the beauty of these mini-pizzas is that you can change the ingredients in so many ways to fit each one's taste ;)


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