Individual Pizza Pies

English muffins make the crispiest little pizza crusts without any dough rising or rolling. Split them open, load them up, and bake until the mozzarella is bubbly and golden. Each person gets their own, which makes these a hit with kids and picky eaters who want to control their toppings.

The sauce has more going on than basic marinara. Worcestershire, hot sauce, thyme, and oregano get mixed into the tomato sauce for a savory, slightly spicy base with real depth. It’s punchy enough to stand up to the browned ground beef layer underneath.

Browning the meat first and draining the fat is a must. Soggy pizza muffins from greasy beef are nobody’s idea of a good time. You want the meat layer dry and crumbly so the muffin stays crisp on the bottom.

Chef Tips

• Toast the English muffin halves lightly before topping. This creates a moisture barrier that keeps the base crunchy even under wet toppings.
• Spread the sauce thin. Too much sauce makes everything slide off and soaks through the muffin.
• Chop the toppings small. Mushrooms, onions, and peppers need to be fine enough to cook through in the short bake time.
• Place on the top oven rack for the last 2 minutes to get a browned, bubbly cheese top.

Variations

• Vegetarian version: Use veggie ground round (the recipe even suggests it) and pile on extra mushrooms and peppers.
• BBQ pizza muffins: Swap the tomato sauce for BBQ sauce and use shredded chicken instead of beef with red onion and cilantro.
• Breakfast pizza: Top with scrambled eggs, crumbled bacon, and cheddar instead of mozzarella for a morning version.