When I was growing up, English Muffin Pizzas were a special treat for birthday parties. I remember my Sweet 16 party, my mom made a platter of these pizzas for me and all my friends, and we nibbled on them as we danced the night away, after the orange fight with the football team at my doorstep (yes, we won). English Muffin Pizzas just have a way of bringing a smile to most people’s faces because they’re pretty enjoyable to eat, and fun to make.
I mentioned in my last blog, I would provide another recipe using the leftover Turkey Meatballs with Arugula Pesto. These meatballs sliced up and layered on top of the remaining pesto, and topped with freshly shredded mozzarella and a sprinkling of Parmesan, make another fantastic meal. Adults and kids alike will love to have a round or two of these pizzas, either for lunch or dinner. You can even let the little ones prepare them for you, if you are lucky enough to have a few in your house. Look at it as a meal prepared by someone else for a change, while your utilizing all your leftover ingredients.
3-4 English Muffins
1/2 cup arugula pesto, leftover or made fresh
4-6 leftover turkey meatballs
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
- Preheat oven broiler. Slice English Muffins in half and place on a foil-lined baking pan. Drizzle muffins with olive oil. Place under broiler for 2 minutes, remove.
- Spread 1 teaspoon of pesto on top of each muffin. Slice meatballs into 4 or 5 pieces. Cover each muffin with meatball slices.
- Top meatballs with mozzarella and sprinkle with Parmesan. Broil for 4 minutes, or until bubbling, and some dark brown spots on top. Enjoy!