English Muffin Pizzas

• 60 g (1 muffin) Whole-wheat English muffin
• 40 g Tomato sauce (1.4 oz)
• 0.5 g Dried oregano (½ tsp)
• 0.5 g Garlic powder (⅛ tsp)
• 35 g Lean ham, diced (1.2 oz)
• 8 g Salami, sliced thin (0.3 oz)
• 35 g Part-skim mozzarella, shredded (1.2 oz)
• 2 g raw Fresh basil (1⅓ tbsp chopped)

You'll need: Baking sheet, Parchment paper, Fork, Small bowl.

Method

1. Split and sauce the muffin

   Heat the broiler on high with a rack in the upper third. Split the muffin with a fork and set both halves cut side up on a lined baking sheet. Stir the oregano and garlic powder into the tomato sauce and spread it over both halves.

   Split the muffin with a fork rather than a knife. The rough nooks catch the sauce and crisp up.

2. Add the toppings

   Scatter the diced ham and the salami over the sauce, then cover with the mozzarella right to the edges.

   Cheese right to the edge seals the muffin and stops the rim from burning.

3. Broil until bubbling

   Slide the sheet under the broiler for 4–5 minutes, until the mozzarella is bubbling and spotted with brown and the muffin edges are crisp. Watch it closely; the last minute goes fast.

   Rotate the tray halfway if your broiler runs hot at the back.

4. Top with basil

   Let the pizzas rest for 1 minute so the cheese settles, then tear the basil over the top.

   Basil goes on after the oven. Under the broiler it turns black and bitter.

Swaps

• Salami, sliced thin → Turkey pepperoniLeaner, about 15 kcal fewer, and a little spicier.
• Whole-wheat English muffin → Plain English muffinLighter and chewier, with less fiber.