Green Monster English Muffin Pesto Pizzas

mini-pizzas-recipe-header4
Share
Green Monster English Muffin Pesto Pizzas
Author: 
 
Ingredients
  • Green Monster English Muffin Pesto Pizzas
  • ½ Cup Village Farms Maverick Mix® Tomatoes
  • ¼ Cup Extra-Virgin Olive Oil + 1 tsp.
  • 1 Cup Baby Spinach
  • 1 Cup Fresh Basil
  • 1 Tsp. Pine Nuts (can omit for nut allergies)
  • 1 Garlic Clove
  • ⅛ Cup Grated Parmesan Cheese
  • ½ Tsp. Salt
  • ⅛ Tsp. Black Pepper
  • 4 English Muffins
  • 1 Cup Shredded Mozzarella Cheese
  • ½ Cup Frozen or Fresh Peas
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice tomatoes in half, and place onto a parchment lined baking sheet. Drizzle with 1 teaspoon olive oil and bake for 15-20 minutes until tomatoes caramelize slightly and release some of their liquid.
  3. Make pesto by combining spinach, basil, pine nuts if using, garlic, parmesan cheese, ¼ cup olive oil, salt, and pepper, and blend until smooth.
  4. When tomatoes are done, slice English muffins in half and place onto a baking sheet and bake for 5 minutes to toast slightly.
  5. Remove muffins from the oven and top with pesto, shredded mozzarella cheese (about 2 tbsp. per muffin) and tomatoes.
  6. Bake for 15-20 minutes until cheese is melted. Top with peas for the last 2 minutes of cooking.
  7. Serve immediately or store in the refrigerator and/or freezer for easy lunch box additions.

Recipe and photography by My Diary of Us

Read – You’re Invited to a Supper Club

Print