Roman Style English Muffin Pizzas with Fresh Tomato Sauce

Fresh, cookless tomato sauce layered on a toasted English muffin with melted mozzarella and a generous topping of peppery arugula.


English Muffin Pizzas
  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, halved
  • 1 ½ C. Fresh Tomato Sauce (see below)
  • 8 oz. Fresh Mozzarella, sliced thinly
  • Red Pepper Flakes, for garnish
  • Arugula, for garnish
Fresh Tomato Sauce
  • 6 Roma Tomatoes, grated, excess liquid drained (do not press or squeeze)
  • 1 Garlic Clove, grated
  • 3 Tbsp. Olive oil
  • 1 Tbsp. Red Wine Vinegar
  • 1/3 C. Grated Parmesan
  • Red pepper Flakes, to taste, plus more for garnish
  • Salt, to taste


  1. Make the fresh tomato sauce in advance. Incorporate all of the ingredients in a mixing bowl. Cover with a lid and allow it to rest at room temperature for 30 minutes or refrigerate it overnight.
  2. Place each English muffin half face up on a baking sheet. Spoon 3 Tbsp. of sauce onto each and layer with sliced mozzarella. Toast under a broiler for 2-3 minutes, watching closely, until the cheese is melted.
  3. Garnish each English Muffin Pizza with red pepper flakes and arugula, as desired.


Difficulty: Easy

Prep: 15 min

Cook: 5 min

Servings: 8