Muffin pizzas

Muffin pizzas


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About this recipe: Tomatoes – used here on muffin pizzas – contribute the heart-healthy phytochemical lycopene.

Rachel Warren Chadd

Serves: 6 

  • 6 muffins
  • 225g (8oz) Italian sausages (from the meat counter), sliced
  • 1 large onion, coarsely chopped
  • 1 red or green pepper, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 225ml (8 fl oz) ready-made tomato sauce
  • 2 teaspoons dried rosemary, crumbled
  • 100g (3 1/2oz) half-fat mozzarella cheese, grated

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 190°C (375°F, gas mark 5). Slice the muffins in half and arrange them, cut side up, in a single layer on a baking tray. Bake for 8–10 minutes or until lightly browned.
  2. Heat a non-stick frying pan and add the sliced sausages. Cook, stirring, for 6 minutes or until the fat is rendered. Using a slotted spoon, transfer the sausage slices to a plate. Drain off most of the fat from the pan.
  3. Add the onion, red or green pepper and garlic to the pan and cook for about 5 minutes. Stir in the tomato sauce and rosemary. Return the sausage slices to the pan and simmer, stirring occasionally, for 3–4 minutes.
  4. Spoon a little of the sausage mixture onto each muffin half and top with the mozzarella. Bake for 4–5 minutes. Serve hot.

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