Pesto muffin pizzas
Muffins are perfect for making very quick mini pizzas, and these speedy Margarita toppings are perfect for lunch when you're in a hurry
Published 01 April 2008
* Serves 4
What do I need?
- 175ml passata (smooth tomato sauce) or canned chopped tomatoes
- 5 heaped tsp tomato pesto
- 1 tbsp olive oil
- 1 tsp dried oregano (optional)
- 6 muffins (savoury ones), halved crossways
- 200g mozzarella, drained, patted dry and sliced
- 100g mature Cheddar, grated
- Salt and pepper
- Sticks of carrot, pepper, celery and cucumber, and olives, to serve
How do I make them?
- Preheat the grill to medium.
- Mix together the passata (or canned tomatoes, mashed), pesto, olive oil and oregano (optional). Season with salt and pepper.
- Flatten the muffins slightly with the palm of your hand and spoon the tomato sauce over the top of each one until covered.
- Divide the mozzarella between each muffin and sprinkle the tops with Cheddar.
- Grill for 10 minutes until the cheese has melted and is bubbling and slightly golden.
- Serve with sticks of carrot, pepper, celery and cucumber, and olives.
TIP: you could also add a few of your favourite toppings, such as pepperoni, onions, tuna or mushrooms.
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Nicola Graimes
Nicola is a health and cookery writer and mum of two.
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Words: Nicola Graimes
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