Caprese English Muffin Pizzas Recipe


Nutrition

Cal/Serving: 427
Daily Value: 21%
Servings: 4

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat24g38%
Saturated11g54%
Carbs30g10%
Fiber4g15%
Sugars3g0%
Protein23g47%
Cholesterol54mg18%
Sodium803mg33%
Calcium573mg57%
Magnesium49mg12%
Potassium331mg9%
Iron2mg14%
Zinc3mg19%
Phosphorus378mg54%
Vitamin A1201IU24%
Vitamin C9mg15%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg22%
Niacin (B3)2mg12%
Vitamin B60mg7%
Folic Acid (B9)53µg13%
Vitamin B121µg24%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K25µg31%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Patricia Stagich

English muffin pizzas are a hit. A crispy, crunchy crust makes a lighter caprese pizza perfect for starters or appetizers.

INGREDIENTS

  • 4 English muffins, split
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup Parmesan cheese, grated
  • 2 medium tomatoes, seeded and diced
  • 8 ounces fresh mozzarella, diced
  • 1/4 cup fresh basil, torn into small pieces
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • Salt and pepper, to taste

DIRECTIONS

Heat the oven to 350 degrees. Place the muffins onto foil-lined baking sheet. Brush with olive oil and top with the Parmesean cheese. Bake 5-6 minutes. Combine the remaining ingredients and mix well.  Mound over the muffin halves. Sprinkle with additional Parmesan cheese and broil for 6-8 minutes or until heated through and cheese is bubbly and beginning to brown.

Recipe Details

Servings: 4
Cuisine: American
Special Designations: Vegetarian, Healthy

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