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Nutrition Facts
Serving Size 1 pizzas 28g Recipe makes 2 pizzas)
Calories 64
Calories from Fat 4		(6%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 121mg		5%
Potassium 31mg		0%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 1.0g	4%
	Sugars 1.0g
Protein 2.5g		5%
how is this calculated?

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Recipe #35650 | 15 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Monkeygirl1628
Jul 29, 2002

So easy and tastes great!!!!

2 pizzas (change servings and units)

Ingredients

1 English muffin, split
pizza sauce
cheese (toppings, of your choice)

Directions

1
Put as much pizza sauce, cheese and toppings as you would like on you englesh muffin.
2
Then put in the toster oven and cook until cheese melts.
3
This recipe is so easy and tastes great!

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Featured Reviews for This Recipe

From: abbilyn

On Feb 11, 2009

Very easy and very delish! I was browsing this site looking for something to make myself for lunch. This was perfect...I had all the ingredients on hand and it worked out great! I toasted my muffin first, then i put it back in the toaster oven to melt the cheese. Crispy and tasty! Thanks

0 people found this review helpful

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From: Debbie #5

On May 14, 2006

I love these even better than take out pizza!! I toast english muffins,drizzle them with good olive oil,then top them with sauce,pizza seasoning and cheese,I sometimes use finely chopped fresh herbs and or some pepperoni slices YUMMMYYYYY fantastic little recipe,thanx for posting!! Debbie

1 person found this review helpful

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From: ~*Miss Diggy*~

On Aug 19, 2002

I have been making these alot....since I was a nanny 6 years ago...the kids loved these, and they could make their own.

3 people found this review helpful

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From: yogi

On Jul 30, 2002

You're right, Julie, these are always great! And everyone can make them their own way (me, I like lots of sauce and oregano.) Also, I like to toast the muffins.

3 people found this review helpful

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