If you haven't figured it out by now, at our house, we love pizza.
And I love English muffins.
We actually have designated Thursday's as Pizza Night. Friday is Pizza Day at Logan's daycare so this way, I can send pizza that is dairy and soy-free.
If I've got time, I make homemade crust. Store bought crusts have soy (well, most that I have locally) so I found a favorite recipe from Allrecipes. Yes, it's time-consuming but the pizza is restaurant quality. This is the recipe I use here.
But in a time crunch, I'll use tortillas or English muffins.
So, the folks at Enjoy Life kindly sent us the the supplies needed to make these lovely little pizzas. I've always been a big fan of their bread products because I love sprouted grains. Why? Because sprouted grains taste better.
Well, that, plus there's a whole slew of other benefits, according to the Whole Grains Council:
- They may be less allergenic than other grains.
- They fight diabetes.
- They fight fatty liver disease.
- Cardiovascular risk reduces.
- They taste better (this is a biased opinion, of course).
I started Logan on sprouted grains as soon as we introduced bread products. He doesn't know any different – the only time he gets other options is at restaurants.
So, these pizzas.
English Muffin Pizzas
Preheat oven to 350 degrees; each muffin (both sides) serves 1 – make as many servings as desired.
- Enjoy Life Sprouted Grain English Muffins
- Pizza sauce (our preference is Contadina Pizza Squeeze – it is cheap and has no soy, not even soybean oil – win!)
- Toppings of choice (tonight, we used pepperoni, pineapple, green peppers, cheddar cheese and mozzarella cheese for Brad and me, and Daiya cheese for Logan
- Italian seasoning – not necessary, but highly recommended
- Spray cookie sheet with cooking spray. You can probably omit this step, but I like to do it because I think that the cheese cleans up easier.
- Split English muffins in to halves and top with pizza sauce. Top with toppings of choice. If you've got soy allergy in your household, watch the pizza sauces carefully – lots of pizza sauces are chock-full of soy.
- Top with cheese of choice. Brad and I use both cheddar and mozzarella cheese. For Logan, we either omit the cheese completely, or we'll use Daiya mozzarella style shreds. A note about the Daiya – it does melt, but it does not melt as quickly as "real" cheese.
- Finally, the finishing touch – sprinkle with Italian seasoning. It is not necessary, but it gives that extra something.
- Cook for 10 minutes – the cheese will be starting to melt. You can choose to cook for an additional 3-4 minutes, but this is the time where I turn on the broiler and broil the pizzas for 2-3 minutes. The cheeses start to brown and the English muffin gets a bit crunchy.
- Voila! Your pizzas are complete! Enjoy!
In the photo above, the pizza in the front is Logan's, with the Daiya cheese. Note that it does melt, but it doesn't quite get as melty as real cheese. Don't let it deter you. It is still delicious.
These English muffins are the best for little pizzas; they're substantial and delicious. If I'm cooking with English muffins, I don't like to use "wimpy" English muffins – they don't hold up as well. It will be the same with pizza, especially if you pile it with toppings. The heartier the muffin, the better the pizza!
As a three-year old, Logan obviously has highly refined tastes and these English muffin pizzas definitely fit the bill!