There’s nothing better than a quick and easy dinner that doesn’t compromise on flavor, and this Pesto Pizza on English Muffins is exactly that! Whether you’re short on time or just looking for a way to satisfy your pizza cravings without the hassle of making dough, these mini pizzas are the solution. Made with toasted English muffins, fresh tomatoes, crispy bacon, and a flavorful pesto sauce, this dish is a healthy comfort food that everyone in your family will love. It’s one of those quick family meals that you can whip up in under 15 minutes, making it the perfect choice for a busy weeknight dinner.
But here’s the thing: these aren’t just for dinner! They make a killer breakfast too—yes, you read that right. Breakfast pizza? Absolutely! Packed with veggies, protein, and fresh flavors, it’s a great way to start your day. Plus, they’re easy to customize with any toppings you love, whether you’re going for a high protein meal or craving something a bit more indulgent.
Why You’ll Love This Recipe
This Pesto Pizza on English Muffins is everything you want in a quick and easy meal. It’s simple, satisfying, and bursting with flavor. Each mini pizza starts with an English muffin as a crispy, perfectly-sized base. Top that with a generous layer of pesto (trust me, pesto elevates this pizza like nothing else), then pile on fresh tomatoes, crispy bacon, and mozzarella cheese. Pop it under the broiler, and in just a few minutes, you’ll have a golden, bubbly, and delicious pizza ready to serve.
These little pizzas are perfect for easy weeknight dinners but also versatile enough to serve as an afternoon snack, a quick lunch, or even a party appetizer. The best part? They’re customizable! You can swap out the bacon and tomatoes for other toppings like pepperoni, mushrooms, or even vegan-friendly options.
They’re also budget-friendly—using simple ingredients like English muffins and jarred pesto keeps the cost low, while the flavor is anything but ordinary. Whether you’re feeding a family or enjoying a meal by yourself, this recipe is sure to become a go-to in your kitchen.
What Makes This Recipe Special?
What really sets this Pesto Pizza on English Muffins apart is the combination of flavor-packed pesto and crispy English muffin bases. The pesto sauce adds a wonderful herby richness that pairs perfectly with the fresh tomatoes and savory bacon. And let’s not forget about the mozzarella cheese—it melts beautifully and adds that classic pizza texture that everyone loves.
These mini pizzas also come together in less than 15 minutes, which is ideal for those nights when you’re craving something comforting but don’t have the time or energy for a full-on pizza-making session. They’re also great for meal prep, as you can prepare them in advance, store them in the fridge, and then pop them in the oven when you’re ready.
Another thing that makes these mini pizzas special is the English muffin. These muffins create a crisp, slightly chewy crust that’s perfect for holding up all those delicious toppings. Plus, they’re the perfect portion size, making it easy to customize each one with the toppings you love.
Ingredients
- English Muffins
- Tomato
- Bacon
- Pesto
- Mozzarella Cheese
- Fresh Basil (optional)
How to Make It Step-by-Step
Making these Pesto Pizzas on English Muffins is so easy, even your kids can help! Here’s how you do it:
- Preheat the Broiler:
Start by preheating your broiler. This will ensure your pizzas get nice and crispy. - Toast the English Muffins:
Split each English muffin in half and place them on a baking sheet. Spread a generous teaspoon of pesto on each muffin half, making sure to cover the surface evenly. Pop them under the broiler for about 1-3 minutes. Keep a close eye on them because they can go from lightly toasted to burnt in a flash! You want the edges to be crispy and slightly browned. - Prepare the Tomato:
While the muffins are toasting, seed and chop your tomato. Seeding the tomato is important because it helps keep your pizzas from getting soggy. Simply cut the tomato in half, scoop out the seeds, and then chop the remaining flesh into small pieces. - Assemble the Pizzas:
Once the muffins are toasted, remove them from the broiler and top each half with a handful of chopped tomato pieces. Then sprinkle the crumbled bacon on top of the tomato. Follow up with a generous handful of shredded mozzarella cheese. - Bake the Pizzas:
Lower your oven temperature to 450°F (232°C) and bake the pizzas for 8-10 minutes, or until the cheese is melted and bubbly. Keep an eye on them so the cheese doesn’t burn. - Garnish and Serve:
When your pizzas are done, remove them from the oven and garnish with some fresh basil for an extra burst of flavor. Serve them hot and enjoy!
Tips for Best Results
- Use Sourdough English Muffins: For the best results, I recommend using sourdough English muffins. They’re crispier and have a richer flavor than regular muffins, and they hold up better with all the toppings. You can usually find them in the refrigerated section of your grocery store.
- Watch the Broiler: The broiler can be a little finicky, so make sure you don’t walk away while the muffins are toasting. You want them just golden and crispy, not burnt!
- Use Low-Moisture Mozzarella: For a pizza that’s not too watery, go with low-moisture mozzarella cheese. This type of cheese melts beautifully and doesn’t release too much liquid.
- Customize the Toppings: The beauty of this recipe is its versatility. Swap out the bacon for pepperoni, sausage, or even vegetarian-friendly toppings like mushrooms, bell peppers, or olives. If you want to make it keto, you can even leave out the bread and use zucchini slices as the base instead.
- Fresh Tomato vs. Canned: While fresh tomatoes are preferred, if you’re in a pinch, you can use canned tomatoes. Just make sure to drain them well to avoid excess moisture.
Ingredient Substitutions & Variations
- Gluten-Free: If you’re following a gluten-free diet, you can easily swap the English muffins for gluten-free alternatives. Look for gluten-free bread or pizza crust that fits the size of your muffin halves.
- Vegan Options: For a vegan-friendly version, use dairy-free pesto and replace the mozzarella with a plant-based cheese like cashew cheese or almond cheese. You can also skip the bacon and try some vegan sausage or mushrooms instead.
- Make It Spicy: If you like a little heat, sprinkle some red pepper flakes on top of your pizza before baking, or add some jalapeños for an extra kick.
Serving Suggestions
These Pesto Pizzas on English Muffins are perfect as a snack, appetizer, or light meal. Serve them alongside a crisp green salad or some roasted veggies for a well-rounded meal. They also make a fantastic party appetizer that will have your guests asking for the recipe!
If you want to serve these as part of a healthy breakfast, pair them with a smoothie or a bowl of fruit to get your day started right. They’re also a great option for a quick lunch—just pop them in the oven for a few minutes, and you’ve got a filling meal that’s ready to go.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair these mini pizzas with a cold glass of iced tea, a sparkling water, or a glass of white wine. They also pair beautifully with a green smoothie if you’re looking for something light and refreshing.
- Sides: Serve with a side salad—maybe a simple arugula salad with lemon vinaigrette, or some roasted vegetables like carrots, zucchini, or bell peppers. A cup of soup would also complement the pizzas nicely for a full meal.
How to Store and Reheat Leftovers
If you have leftovers (which is unlikely, but hey, it happens!), store them in an airtight container in the fridge for up to 2-3 days. To reheat, simply pop them back under the broiler for a few minutes to get the edges crispy again. You can also reheat them in the microwave if you’re in a rush, though the texture may not be as crispy.
Make-Ahead and Freezer Tips
You can make these Pesto Pizzas on English Muffins ahead of time! Simply prepare the pizzas as instructed, but stop before baking them. Store them in an airtight container in the fridge for up to two days, or freeze them for up to three months. When you’re ready to bake them, just pop them in the oven and bake for the usual time—no need to thaw.
Common Mistakes to Avoid
- Not Toasting the Muffins First: Make sure to toast the muffins before adding the toppings! If you skip this step, your pizzas will end up soggy instead of crispy.
- Overloading the Toppings: While it’s tempting to pile on as many toppings as possible, be careful not to overload the pizzas. The toppings should be balanced, and you want to make sure the cheese melts evenly without becoming too gooey.
Frequently Asked Questions (FAQ)
Can I use other bread instead of English muffins?
Yes, you can use any type of bread you prefer. A baguette or any other thick crusty bread can also work well for this recipe.
Can I make these pizzas vegetarian?
Absolutely! Just skip the bacon and add your favorite vegetarian toppings, like mushrooms, olives, or bell peppers.
Cooking Tools You’ll Need
- Baking Sheet
- Broiler
- Sharp Knife (for chopping tomatoes)
- Spoon (for spreading pesto)
- Oven-safe baking tray (if you want to line it with foil for easy cleanup)
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Pesto Pizza on English Muffins with Tomato and Bacon
Ingredients
- 3 English muffins sourdough, split
- 1 medium tomato, seeded and chopped
- 4 slices bacon, cooked and crumbled
- 1/3 cup pesto, jarred or refrigerated
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped (optional, for garnish)
Instructions
- Preheat the broiler in your oven.
- Spread a generous teaspoon of pesto on each English muffin half. Place the muffins on a baking sheet.
- Place the muffins under the broiler for 1-3 minutes. Watch carefully to avoid burning. You want the edges to be golden and crispy.
- Reduce the oven temperature to 450°F (232°C). Seed and chop the tomato into small pieces, then set aside.
- Top each English muffin half with a handful of chopped tomato pieces.
- Sprinkle crumbled bacon over the tomato on each muffin half.
- Top with shredded mozzarella cheese, adding as much as will stay on without falling off.
- Bake in the oven for 8-10 minutes, or until the cheese is melted and bubbling.
- Remove from the oven, garnish with fresh basil (optional), and serve hot.