Breakfast muffins make great lunch sized pizza bases
1 People
5 minutes
10 minutes
Equipment
- Chopping Board
- Sharp Knife
- Spreading knife
- Tablespoon
- Baking tray
- Grater
- Can opener
Ingredients
- 1 English muffin or wholemeal pitta
- 2 tablespoons tinned tomatoes (drained) or tomato puree or passata
- Your choice of toppings e.g. chopped vegetables, ham, pineapple etc.
- 3 tablespoons reduced fat cheese
- Salad leaves to serve
Simple steps
- Preheat oven to 180°C/Fan 160oC/Gas mark 4.
- Slice the muffin in half.
- Thinly spread the muffin/pitta with drained tomatoes/tomato puree/passata.
- Sprinkle on 1 tablespoon of cheese.
- Top with your choice of chopped vegetables, ham, pineapple etc.
- Sprinkle with the remaining cheese.
- Place on a baking tray and bake in the oven for about 10 minutes until hot through and the cheese has melted.
- Serve on a bed of salad.
This is great for kids – get them to decorate their own pizza, but reduce the portion size to one half of a muffin
Nutrition
- calories: 222
- protein: 12.9g
- fat: 6.2g
- saturated fat: 3.3g
- carbohydrates: 28.2g
- sugars: 2.1g
- salt: 503mg
- dietary fibre: 2.4g
Allergen information
- Wheat
- Gluten
- Milk
