TOASTED ENGLISH MUFFIN PIZZAS WITH PANCETTA AND BROCCOLI | Canyon Bakehouse

TOASTED ENGLISH MUFFIN PIZZAS WITH PANCETTA AND BROCCOLI

Mozzarella, ricotta, broccoli, pancetta, and olives on toasted English Muffins with an olive oil drizzle and red chili flakes

Ingredients

  • 4 Canyon Bakehouse Original English Muffins, halved

  • 1/3 C. Ricotta Cheese

  • 4 oz. Sliced Pancetta

  • 2 C. Broccoli Florets

  • 1 C. Shredded Mozzarella Cheese

  • ½ C. Mediterranean olives

  • Olive Oil, for drizzling

  • Red chili flakes, for garnish

Directions

  1. Place the English muffin halves face up on the baking sheet lined with foil.
  2. Spread each muffin half with ricotta cheese.
  3. Assemble each muffin half with pancetta, broccoli, shredded cheese and olives.
  4. Place the pizzas under a broiler on low for about 3-5 minutes, until the cheese is melted and golden.
  5. Transfer the pizzas to a cooling rack and drizzle with olive oil.
  6. Garnish with red pepper flakes.

 

Difficulty: Easy
Prep: 10 min
Cook: 5 min
Servings: 4

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