It's one of our favourite recipes from a new cookbook by author and chef Annabel Karmel.
It's already one of our favourite recipe books of the year, with healthy and nutritious versions of family favourites, including lasagne, chicken burgers and roast lamb.
'These mini pizzas are delicious,' Annabel says. 'I have used a courgette and cherry tomato topping but you can choose any topping you like, perhaps adding some diced ham on top of the
tomato sauce before covering with grated cheese.
'Otherwise, just make a simple cheese and tomato pizza without any extra toppings.
'You can double the quantity of tomato sauce and keep it in the fridge ready for when you want to make pizzas.'
- 1tbsp olive oil
- ½ small onion, finely chopped
- 1 small garlic clove, crushed
- 100ml passata
- ½tbsp tomato purée
- Pinch of caster sugar
- 1tbsp chopped fresh basil leaves
- 2 English muffins, halved
- 75g grated Cheddar or Mozzarella cheese
- Salt and black pepper
- Cherry tomatoes
- Sliced salami
- Diced ham and pineapple
- Sweet pepper
- Sliced pitted olives
Method1 Preheat the grill to high. Heat the olive oil in a small saucepan and sauté the onion and garlic for 3-4 mins.
2 Add the passata, together with the tomato purée and seasoning and cook for about 2 mins or until the mixture is thick enough to spread.
3 Remove from the heat and stir in the chopped basil.
4 Toast the split muffins and divide the tomato sauce between them. Cover your favourite topping (see suggestions on the left) with the grated cheese.
5 Place under the hot grill until golden and bubbling – about 2 mins.
Prep Time10 minutes
Cook Time10 minutes
Nutrition InformationServes 4
Annabel's Tip: 'You can also make these using chilled pizza dough bought in the supermarket, which you simply roll out and cut into circles (following the instructions on the packet)
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Mini Chicken Pizza Naans
Mary Berry's Chicken Traybake