- 1 Bell Pepper Medium; red or green
- 8 ounces Mushrooms Button mushrooms
- 1 Tomato Large
- 4 ounces Mozzarella Cheese 1 chunk; part-skim
- 6 English Muffins Whole grain
- 1 Tablespoon Canola Oil
- ½ teaspoon Oregano Dried
- ½ teaspoon Basil Dried
- 1 can Tomato Sauce 8 ounces; no salt added
- 12 slices Turkey Pepperoni Optional
- Baking Sheet
- Box Grater
- Large Skillet
- Medium Bowl
- Small Bowl
- Preheat oven to 450°F.
- Rinse bell pepper, mushrooms, and tomato.
- Remove core and cut pepper into thin slices. Slice mushrooms ¼-inch thick. Remove core and dice tomato into ¼-inch pieces.
- In a small bowl, grate cheese.
- Split English muffins in half. Place them on a baking sheet. Bake until edges are lightly browned, about 10 minutes. Prepare sauce while muffins cook.
- In a large skillet over medium heat, heat oil. Add peppers and mushrooms. Cook for 5 minutes. If needed, use a colander to drain vegetables.
- Transfer veggies to a medium bowl. Add tomatoes. Stir to combine.
- Stir spices into tomato sauce. Do this directly in the can.
- When muffins are lightly browned, spoon 1 Tablespoon sauce over each muffin half. Coat evenly.
- Layer veggies evenly over sauce. If using pepperoni, place one slice on each muffin half. Top with shredded cheese.
- Bake muffins until cheese is melted and bubbly, about 6-8 minutes.
- Let pizzas cool for 2 minutes before serving.
- Use mini pitas in place of English muffins, if you like.
- Use any seasonal veggies you like. Try broccoli, onion, or spinach.
- Use leftover cooked ground meat, chicken, or turkey sausage in place of pepperoni.
- Leftover pizza sauce will hold well in the refrigerator for a few days. Make just enough pizzas for dinner. Use leftover sauce to make more for lunch or a snack the next day.
Amount per Serving
Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Bell Pepper, English Muffins, Mozzarella, Mozzarella Cheese, Mushrooms, Oregano, Pepperoni, Pizza, Tomato, Tomato Sauce, Turkey Pepperoni