Serves 4
221 cal · 20 min
English Muffin Veggie Pizza
Recipe GLPRdb1eeb552cc314
A quick and easy vegetarian pizza made on toasted English muffin halves, topped with pizza sauce, melted mozzarella cheese, fresh broccoli, shredded carrots, and Parmesan cheese. Perfect for a light lunch or simple dinner that comes together in minutes.
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Ingredients
1 cup broccoli florets, chopped
4 English muffins
1 cup pizza sauce
1/2 cup mozzarella cheese, shredded
1/4 cup carrot, shredded
1 tablespoon Parmesan cheese, grated
Directions
Wash your hands thoroughly with soap and water before beginning.
Bring a saucepan of water to a simmer. Add the chopped broccoli florets and cook over medium heat until just tender, about 5–7 minutes. Drain well and set aside to cool.
While the broccoli cooks, split each English muffin in half horizontally to create 8 halves.
Toast the muffin halves in a toaster or toaster oven until lightly golden and crisp.
Peel and shred the carrots to prepare them for topping.
Arrange the toasted muffin halves on a baking sheet. Spread approximately 2 tablespoons of pizza sauce evenly over each muffin half.
Distribute the shredded mozzarella cheese evenly over the sauce on all muffin halves, using about 1 tablespoon per half.
Top each muffin half with about 2 tablespoons of the cooled cooked broccoli and approximately 1 teaspoon of shredded carrot.
Sprinkle about 1 teaspoon of grated Parmesan cheese over each muffin half.
Place the baking sheet in a preheated toaster oven and bake at 375°F for 2–3 minutes, or until the mozzarella cheese is fully melted and just beginning to bubble.
Remove from the toaster oven and let cool for 1 minute before serving. The pizzas are ready when the cheese is melted throughout.
