So last week, my husband was in Europe for work, which is really fun for about the first three days when I can watch things like Teen Mom without feeling him silently judging me and I can sprawl out over the whole bed. Then I start getting slightly neurotic and scared I’m going to choke on food while I’m all alone and my children will be left stranded at the bus stop and then (shockingly) I don’t die and I realize I’m ready for him to come home. This also happens around the same time I get sick of eating oatmeal for dinner, but I also don’t really want to COOK cook for 2 1/2 little people who are unlikely to eat what I make without a good deal of bribery, so I turn to the old standby–English muffin pizzas.

But I don’t want the little kid version.

So this is what I turn to. It’s super easy to make an individual portion, or you can make a bunch for a meal, or you can even freeze the extras and re-heat them for a quick weekday lunch so you can get back to your  guilt-free Catfish marathon/laundry-folding party.

You’ll need 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven-roasted tomatoes (you can cook them for a shorter amount of time for saucier tomatoes), chopped artichoke hearts, baby spinach leaves, fresh chopped basil, fresh mozzarella, and balsamic vinegar.

grownup english muffin pizza ingredients

Preheat oven to 400. Split the English muffins and lie them open-face on a baking sheet.  Spread  the roasted tomato mixture over the English muffins.

roasted tomatoes on english muffins

Top with chopped artichoke hearts,

artichoke hearts on english muffin pizzas

baby spinach, basil,

spinach and basil on english muffin pizzas

and mozzarella.

fresh mozzarella on english muffin pizzas

Bake for 10-12 minutes or until the cheese is melted. Drizzle lightly with balsamic vinegar before serving. Makes 6 servings.

The awesome thing? Not only are they super quick and easy, they are healthy and filling, too!

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Grown-Up English Muffin Pizzas

  • Author: Our Best Bites


A quick, easy, and healthy weeknight meal.


  • 6 whole wheat English Muffins
  • 1 1/2 cups smashed oven-roasted tomatoes
  • 1/2 cup artichoke hearts, chopped
  • 12 handfuls baby spinach
  • 1/4 cup chopped basil
  • 8 ounces fresh mozzarella, sliced or chopped into small cubes (it will go further if you chop it)
  • Balsamic vinegar


  1. Preheat oven to 400. Split the English muffins and lie them open-face on a baking sheet. Spread the roasted tomato mixture over the English muffins. Top with chopped artichoke hearts, baby spinach, basil, and mozzarella. Bake for 10-12 minutes or until the cheese is melted. Drizzle lightly with balsamic vinegar before serving. Makes 4-6 servings.


Nutritional Information

  • Calories: 277
  • Fat: 5
  • Carbs: 34
  • Fiber: 4
  • Protein: 10
  • WW Points Plus: 6


  • Serving Size: 4





  1. Looks amazing! I suddenly feel very motivated to go to Trader Joe’s and get a pack of their delicious whole wheat English muffins. Anyone have other brands they love that I might be able to find at the regular grocery store?

  2. I used to love making these as a kid! These were one of the first “meals” I learned how to make by myself. Thank you for bringing back the memories!

  3. We’re such huge fans of caprese in my house, these should totally be a hit. We do a lot of tomato and avocado on whole wheat english muffins when I don’t want to cook, with a cheesestick on the side for the protein (and the mister sometimes adds some chicken or salami, if we have it), so I keep english muffins in the freezer. I never thought of doing this, though – sweet!

  4. We use those ‘thin’ aka healthy hamburg buns for this. I detest them for actual hamburgers but we had some leftover and I needed something quick for the kids to eat. I find they are stronger than eng muffs so you can stack more on before they sag, leak or break! Our whole family loves them!

  5. I just made these and they were yummy! I didn’t have time to make the oven roasted tomatoes so I just used marinara and they were still great! I think the oven roasted tomatoes would make them even better though. Thanks for the quick and yummy dinner idea!

  6. These look awesome. As always, super funny too – things I often find myself doing and thinking when my husband is gone!

  7. I needed this today! My husband left today for Colombia for too many days and this will save me from the endless quesadilla/pb&j/kosher dog dinners that were planned for the week.

  8. Thank you for yet another delicious 30 minute meal. My current pregnancy is killing me and without OBB’s plethora of quick and easy options, I’m pretty sure my whole family would starve.

  9. this is perfect. I have a giant basil plant in my window that needs eating but i haven’t been able to think of anything to use it on.

  10. Oh, Kate! I am sending you a huge high-five! My guy is away at a business dinner tonight, so it was perfect timing to find this recipe – just the inspiration I needed! Sadly, I didn’t have whole wheat English muffins on hand, so I subbed whole wheat tortillas and a made wrap. Along with the tomatoes, I roasted some extra bits of onions and red peppers that were milling around my veggie drawer. Oh, yum! Can’t wait to make this again (like … ummmmm … maybe for lunch tomorrow)!

  11. HAHAHA love the comment on choking, only because I probably think about choking on food at least once a week while my husband works nights. I always pull through, make it to morning without stranding my child in her crib. 😉
    love you two, we are always surfing your site for our next meal!

  12. Make your own English muffins, so much better than store bought and really easy. I find that overnighting the dough in the refrig before baking works wonders.
    But I made some this afternoon, in about 2 hours and they are wpmderful

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