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


Description

A quick, easy, and healthy weeknight meal.


Ingredients

  • 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

Instructions

  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.

Notes

Nutritional Information

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

Nutrition

  • Serving Size: 4

 

 

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26 comments

  1. 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!

  2. 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!

  3. 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!

  4. 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?

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