Recipes · Dinner
English Muffin Pizzas Kids Make Themselves
The quickest pizza night there is: toast the muffins, let the kids top them, bake for ten minutes.
English muffin pizzas are the first "real" recipe many children make on their own. There is no dough to knead and no hot pan to stand over. Each muffin half is a small, crisp base that a three-year-old can top in a minute, and the whole tray is ready in about twenty.
The one trick: toast first
Bake the plain muffin halves for a few minutes before the sauce goes on. That keeps the base crisp instead of soggy, and it means the pizzas only need a short second bake once they are topped.
Topping ideas for picky eaters
Set out small bowls and let your child choose. Some favorites:
- Faces: pepper strips for a smile, olive slices or corn for eyes.
- Hawaiian: diced ham and pineapple.
- Hidden green: finely chopped spinach stirred into the sauce.
- Plain cheese: always on offer, no pressure.
For the lunchbox
Muffin pizzas are good cold. Bake an extra tray, cool completely and pack one or two with an ice pack. They keep in the fridge for 3 days.
Freezer pizzas
Freeze topped, unbaked pizzas on a tray until hard, then pack them in a freezer bag with baking paper in between. Bake from frozen at 400 °F (200 °C) for about 15 minutes, until the cheese bubbles and the middle is hot.
English Muffin Pizzas
- Serves 4
- Prep 10 min
- Cook 12 min
- Vegetarian option
- Nut-free
- Freezes well
- Ages 3–12
Kids can help: Spread the sauce with a spoon, sprinkle the cheese and arrange the toppings.
Ingredients
- 4 English muffins (whole-wheat or white), split
- ½ cup (120 ml) pizza or pasta sauce
- 1 cup (100 g) grated mozzarella
- ½ tsp dried oregano
- Toppings to choose from: sliced bell pepper, sweetcorn, diced ham, pineapple, spinach, mushrooms, pepperoni
Method
- Heat the oven to 400 °F (200 °C) and line a baking tray with baking paper.
- Place the muffin halves cut side up on the tray and bake for 4–5 minutes, until just crisp.
- Let the kids spread about 1 tablespoon of sauce on each half, then add cheese, oregano and toppings.
- Bake for 8–10 minutes, until the cheese has melted and the edges are golden.
- Cool for a few minutes before serving: melted cheese stays very hot.
Tip: For a lunchbox, bake ahead, cool completely and pack cold next to an ice pack.
Allergens: Wheat (gluten), milk. Check labels on bought ingredients. Cooking with heat, knives and blenders is a grown-up job.
