Roman Style English Muffin Pizzas with Fresh Tomato Sauce
Featured ProductHoney Whole Grain English Muffins
Fresh, cookless tomato sauce layered on a toasted English muffin with melted mozzarella and a generous topping of peppery arugula.
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
English Muffin Pizzas
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
Fresh Tomato Sauce
- 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.
- 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.
- Garnish each English Muffin Pizza with red pepper flakes and arugula, as desired.
Prep: 15 min
Cook: 5 min