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Muffin pizzas

Recipe blog

Muffin pizzas

Emily Kerrigan

Keep a pack of muffins in your freezer alongside portions of red pepper pesto or tomato passata and you'll always have a get-out-of-jail card for when you need something on the table fast. These muffins also use up whatever you've got in the fridge - a knob of cheese, leftover ham, half a green pepper, a couple of rogue spring onions. If you're using frozen muffins, whack them in the oven for a few moments; frozen cubes of pesto can be reheated quickly on the hob. 

Serves 4 

4 muffins
150ml passata or a few cubes of frozen red pepper pesto if you have it
50g cheddar or mozzarella
toppings: 
eg. diced ham, chopped herbs, flaked tuna, leftover chicken, chopped mushrooms, diced peppers, sweetcorn      

Takes 10 minutes

1. Preheat the oven to 200°C/400°F/Gas mark 6. Split the muffins with a bread knife and pop in your toaster or on a hot griddle for a moment or two.

2. Get the kids to grate the cheddar in a box grater (or rip up the mozzarella) and chop any herbs with herb scissors.

3. Arrange all the ingredients on a chopping board or tray and let the kids make their own pizzas by layering red pepper pesto/passata, followed by whatever ingredients they fancy, topped with cheese. We used mixed peppers, radicchio, spring onions, herbs and mushrooms. Pop on a baking sheet in the oven and cook until the cheese is bubbling and golden.