TOASTED ENGLISH MUFFIN PIZZAS WITH PANCETTA AND BROCCOLI
Featured Product

Mozzarella, ricotta, broccoli, pancetta, and olives on toasted English Muffins with an olive oil drizzle and red chili flakes
Ingredients
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4 Canyon Bakehouse Honey Whole Grain English Muffins, halved
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1/3 C. Ricotta Cheese
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4 oz. Sliced Pancetta
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2 C. Broccoli Florets
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1 C. Shredded Mozzarella Cheese
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½ C. Mediterranean olives
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Olive Oil, for drizzling
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Red chili flakes, for garnish
Directions

- Place the English muffin halves face up on the baking sheet lined with foil.
- Spread each muffin half with ricotta cheese.
- Assemble each muffin half with pancetta, broccoli, shredded cheese and olives.
- Place the pizzas under a broiler on low for about 3-5 minutes, until the cheese is melted and golden.
- Transfer the pizzas to a cooling rack and drizzle with olive oil.
- Garnish with red pepper flakes.
Difficulty: Easy
Prep: 10 min
Cook: 5 min
Servings: 4