English Muffin Pizza

5 from 1 vote

Easy, cheesy, and kid-approved, these English muffin pizzas are a go-to in our house for busy nights and school lunches. They come together in about 15 minutes, are totally customizable, and make for a fun recipe to get the kids involved in!

Prep Time10

Cook Time5

Total Time15

Course: Lunch

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

4 whole grain or regular English muffins split in half, I like Dave’s Killer bread
½ cup pizza sauce store-bought or homemade
1 cup shredded mozzarella cheese I like Tillamook
Olive oil spray optional, for extra crisp
Optional toppings: mini pepperoni diced bell peppers, diced mushrooms, olives, diced pineapple, cooked and crumbled sausage

Instructions

Preheat oven to 400°F.
Line a baking sheet with parchment or foil for easy cleanup.
Split English muffins in half and place cut-side up on the baking sheet. Lightly spray with olive oil if you want them extra crisp.
Spoon about 1 Tablespoon of pizza sauce on each muffin half and spread evenly.
Top with a generous sprinkle of shredded mozzarella.
Add desired toppings. You can let the kids build their own for fun!
Bake for 8–10 minutes until the cheese is melted and bubbly and the muffins are lightly golden on the edges.
Let cool slightly before serving because the cheese will be hot!

Notes

Air fryer option: Cook at 375ºF for 5–7 minutes instead of baking.
Storing: Keep leftover pizzas in an airtight container in the fridge for up to 4 days.
Freezing: Assemble pizzas (baked or unbaked), freeze flat on a baking sheet, then transfer to a freezer-safe bag. Reheat straight from frozen — no need to thaw.
Reheating: Warm in a toaster oven, regular oven, or air fryer for the best texture. Microwaving works too, but you’ll lose that crispy edge.
Lunchbox tip: Let pizzas cool completely before packing to avoid sogginess. Serve cold or at room temp, or wrap in foil and pack in a thermos to keep warm.

Nutrition