Muffin pizza

Breakfast muffins make great lunch sized pizza bases


1 People


5 minutes


10 minutes


  • Chopping Board
  • Sharp Knife
  • Spreading knife
  • Tablespoon
  • Baking tray
  • Grater
  • Can opener


  • 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

  1. Preheat oven to 180°C/Fan 160oC/Gas mark 4.
  2. Slice the muffin in half.
  3. Thinly spread the muffin/pitta with drained tomatoes/tomato puree/passata.
  4. Sprinkle on 1 tablespoon of cheese.
  5. Top with your choice of chopped vegetables, ham, pineapple etc.
  6. Sprinkle with the remaining cheese.
  7. Place on a baking tray and bake in the oven for about 10 minutes until hot through and the cheese has melted.
  8. 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


  • 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