Miniature Pizza

Toasted English muffin halves turned into crispy-edged mini pizzas in the microwave, this is the after-school snack and party appetizer that has been saving cooks since the 1970s. Fast, customizable, and genuinely fun to assemble.

The technique has a clever two-stage heating built in. First round melts the diced mozzarella onto a thin layer of tomato sauce, then a second pass after adding more sauce, oregano, grated romano or parmesan, and your garnishes brings everything together hot and bubbly.

Split and toast the muffins first in a regular toaster, this is the step that keeps them from turning soggy under the sauce. Microwaves soften bread, so starting crisp means finishing sturdy.

Watch the second heating closely, 30 to 45 seconds is all it takes. Longer and the cheese turns rubbery, the muffin leathery. Cut each into quarters for a classic party platter.

Kitchen Tips

• Dice mozzarella rather than shredding, the chunkier pieces hold shape and melt in soft pools.
• Pat pepperoni slices with a paper towel first to cut grease.
• Line the platter with a paper napkin as directed, it absorbs steam and keeps bottoms from going damp.
• Pre-chop all garnishes before microwaving, the muffins cool fast once out.

Variations

• Swap red sauce for pesto and top with fresh tomato slices.
• Try buffalo mozzarella and a chiffonade of basil for a margherita spin.
• Use bagel halves instead of English muffins for a chewier base.