English Muffin Pizzas

5 from 1 vote

English muffin pizza is a kid-favorite school lunch & great make-ahead meal. You'll love these mini pizzas for their easy prep!

Prep Time10

Cook Time10

Total Time20

Course: School Lunch Ideas

Cuisine: American

Servings: servings

Calories: 322kcal

6 English muffins sliced in half
2 cups pizza sauce
Your favorite pizza toppings mini pepperoni slices, diced onions and bell peppers, mushroom slices, ham, sliced olives, etc.
3 cups shredded mozzarella cheese

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the English muffin halves, cut side up, on the baking sheet in a single layer.
Divide the pizza sauce evenly among the English muffin halves (about a scant ¼ cup per half), spreading the sauce to the edge of each muffin.
Add your favorite pizza toppings to each muffin—making sure not to overload each one.
Sprinkle the shredded cheese on top of each half—you’ll use about ¼ cup of cheese per muffin.
Bake in preheated oven until the cheese is melted and browning and the muffin is beginning to crisp up, about 8 to 10 minutes.

All kinds of English muffins work for this recipe. We’ve made them using whole wheat and gluten-free English muffins with great results. Just maybe avoid the cinnamon raisin English muffins!
If using lots of veggies in your pizzas, we recommend pre-cooking them to get out some of the moisture. Just sauté pizza veggies like onions, mushrooms, and peppers in a little olive oil over medium heat until the moisture is released—about 5 minutes—before putting them on top of the pizzas.
These pizzas are as delicious cold as they are right out of the oven! They are a favorite school lunch of our kids—they enjoy them cold right out of their lunchbox.
Our favorite way to reheat these is to pop them in the toaster oven at 400°F for 3 to 5 minutes. No toaster oven? Pop the pizzas in a non-stick skillet over medium-high heat until warmed through.
Make up a big batch of these and freeze them! Cool the pizzas completely once done baking, and then just pop the entire baking sheet in the freezer. Once the pizzas are frozen solid—about 3 to 4 fours—wrap each one individually in plastic wrap and then transfer all pizzas to a large, zip-top freezer bag.