Mini Hot-Pepper Pizzas
English-muffin pizzas are a classic snack. Using lots of peppers adds vitamin C, fiber, and great flavor too.
- 4 whole-wheat English muffins, split
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 jalapeño peppers, minced
- ⅛ teaspoon pepper
- ½ teaspoon dried oregano leaves
- ½ cup part-skim ricotta cheese
- ¼ cup grated Parmesan cheese
Preheat oven to broil.
Place English muffins, split side up, on broiler pan. Broil 6″ from heat source until lightly toasted, about 3–5 minutes. Remove from oven and set aside.
In medium skillet, heat olive oil over medium heat. Add garlic, red pepper, and jalapeño peppers. Cook and stir until tender, about 5 minutes. Sprinkle with pepper and oregano.
Stir ricotta into vegetable mixture; spread on the English muffin halves. Sprinkle with Parmesan.
Broil 6″ from heat source for 5–8 minutes or until pizzas are hot and topping bubbles and begins to brown. Let cool for 5 minutes, then serve.
Fat: 8.87 grams
Saturated fat: 3.26 grams
Dietary fiber: 3.57 grams
Sodium: 351.25 mg
Cholesterol: 15.11 mg
English muffins are a great choice for sandwiches or a pizza base. Be sure to split the muffins with a fork to create peaks and ridges that hold ingredients and become crunchy when toasted or grilled. Whole-wheat or whole-grain English muffins are readily available. They do spoil rather quickly, so freeze them after the first day.