This post may contain affiliate links. Please see our disclosure policy.
English Muffin Pizzas turn a few basic ingredients into crisp, cheesy mini pizzas in about 15 minutes. The key is to season and toast the English muffins before adding the sauce. That one extra step keeps the base from turning soggy and makes these taste a whole lot more like pizza.
These mini pizzas are made for kid-friendly lunches and after-school snacks. But for nights when I'm too tired to cook or pressed for time, I pair them with fresh fruit and veggies and call dinner done.
English Muffin Pizzas at a Glance
- Quick & Easy: 12 mini pizzas in about 15 minutes.
- Customizable: Add toppings of choice, then bake, toast, or air-fry.
- A Family Favorite: Ideal for quick lunches, after-school snacks, or even easy dinners.
- Why This Method Stands Out: Toasting the seasoned English muffins before adding sauce gives you a crisp base that holds up under the toppings instead of becoming soft and soggy.
Kristen's Keys for English Muffin Pizzas
I grew up eating English Muffin Pizzas for lunch, and years later, I made them regularly for my own kids. They are ridiculously simple, but after making more batches than I could count, I learned that there is a difference between an English muffin covered in pizza sauce and one that actually tastes like a good little pizza.
Here are a few small details that make them significantly better.
- Toast before you top. This is the step I wouldn't skip. Giving the bread a head start in the oven creates a firmer surface before you add moisture, which helps prevent a soft, soggy pizza base. It's the same principle I use when making Air Fryer Bagel Pizzas and Air Fryer French Bread Pizzas.
- Go easy on the sauce. More sauce doesn't mean better pizza here. English muffins are small and absorb moisture quickly, so about ½ tablespoon of pizza sauce per half is plenty. If using larger muffins, you may need closer to 1 tablespoon, but keep the layer thin.
- Keep the toppings light. Piling on too much sauce, cheese, or toppings weighs down the muffins and makes them harder to eat. A thin layer of cheese plus a few toppings is plenty.
- Bake rather than microwave when you can. The oven or toaster oven keeps the muffin crisp, rather than soggy. However, in a time crunch, toast the English muffins, add toppings, then microwave. It's not quite as crisp, but it works well when lunch needs to happen fast.
Happy Cooking! xo Kristen
Ingredient Notes
- English Muffins: Use your favorite variety. I often choose whole wheat English muffins for some added whole grains. If possible, split them with a fork rather than slicing straight through them so you keep the craggy surface that catches the seasoned oil and toppings.
- Seasoned Olive Oil: I combine olive oil with garlic powder and dried oregano or Italian seasoning. It takes about 30 seconds and gives an otherwise plain English muffin much more pizza-like flavor.
- Pizza Sauce: Use your favorite store-bought or homemade pizza sauce. I prefer pizza sauce over plain tomato sauce because it is thicker and already seasoned.
- Cheese: Opt for low-moisture shredded or sliced mozzarella. I typically use shredded, but when air-frying, I find sliced cheese adheres a bit better.
- Pizza Toppings: Pepperoni, cooked Italian sausage, olives, pre-cooked vegetables, or whatever your family likes will work. If you use vegetables that release a lot of moisture, cook them first, then blot them dry before adding them to your pizzas.
How to Make English Muffin Pizzas
The same method works whether you use the oven, toaster oven, or air fryer: toast the bread first, then add pizza sauce, cheese, and toppings.
- Season the English muffins. Split the English muffins in half and arrange them cut-side up on a baking sheet. Mix the olive oil with the garlic powder and oregano, then lightly brush the mixture over the cut side of each muffin.
- Toast the English muffins. Pop the seasoned muffins into the oven and bake for 3-5 minutes, or until golden.
- Add Toppings. Spread each half with about ½ tablespoon pizza sauce, top with an even layer of cheese, then add a few desired toppings.
- Return to the Oven. Return the pizzas to the oven for about 3-5 minutes, or until the cheese is fully melted and beginning to brown.
- Cool Before Serving. Let them cool for 2 to 3 minutes before serving. Besides saving the roof of someone's mouth, that brief rest gives the cheese a chance to settle so the toppings don't slide off with the first bite.
Other Ways to Make English Muffin Pizzas
Once you know the basic technique, you can get creative with variations or even change up the cooking technique.
- Use the Air Fryer: Air-fry the seasoned muffins at 375°F for 2 minutes, until lightly toasted. Add sauce, sliced mozzarella, or shredded cheese (if using shredded cheese, anchor it with a few toppings), then air-fry for another 3 to 5 minutes, until melted and bubbly.
- Microwave Instructions: Toast the English muffin first (a toaster is fine) to avoid a soggy crust. Add pizza sauce, cheese, and any desired toppings, then microwave for 45 seconds to 1 minute, or until the cheese has melted. You lose some crispness in the microwave, but pre-toasting the muffin makes a noticeable difference.
- Pesto: Replace the pizza sauce with a thin layer of basil pesto, add mozzarella, and bake as directed. I like to add a few halved grape tomatoes for a fresh finish.
- Clean-Out the Fridge: Use leftover vegetables or cooked meat. Just keep the same basic ratio: a little sauce, enough cheese to cover, and a light layer of toppings.
For more topping ideas, check out my Pita Bread Pizza recipe, which uses the same principle to deliver quick, easy mini pizzas. I have 7+ additional topping ideas.
Storage Tips
- Leftovers: Store fully cooled leftover English Muffin Pizzas in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in a 350°F air fryer for 2 to 3 minutes or a 425°F oven/toaster oven for 3-5 minutes until warm and crisp.
- Freeze: Bake the pizzas as directed and let them cool completely. Freeze the cooled pizzas in a single layer for 30-60 minutes, or until firm. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Reheat directly from frozen in a 425°F oven for about 10 minutes or air-fry at 375°F for about 5 minutes, until hot and the cheese has melted again.
More Favorite Pizza-Inspired Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Summarize and Save This Recipe Content On:
English Muffin Pizza Recipe
English Muffin Pizzas are brushed with seasoned olive oil and pre-toasted before adding sauce and cheese for a crisp, never-soggy crust. Oven and air fryer instructions included.
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 6 English Muffins, separated into halves
- ⅓ cup pizza sauce
- 8 ounces low-moisture mozzarella cheese, shredded or sliced
- any additional desired pizza toppings
Instructions
- Preheat oven or toaster oven to 425℉ (220℃). If using an air fryer, preheat to 375℉ if needed per your model.
- Separate the English muffins into halves and place them on a baking sheet, nook-and-cranny side up. Combine the olive oil, garlic powder, and oregano, then brush evenly over each half.
- Toast for 3-5 minutes in the oven or toaster oven, or air-fry for 2 minutes, until the surface is lightly toasted. This quick pre-toast helps keep the muffins from becoming soggy once the sauce is added.
- Remove the toasted English muffins from the oven or air fryer. Spread each half with a thin layer of pizza sauce (about ½ tablespoon), then top with cheese and any desired toppings. Bake for about 5 minutes, or air-fry for 3 to 5 minutes, until the cheese is melted and bubbly.
- Let cool for 2-3 minutes before serving.
Notes
Note on Toppings: Avoid raw vegetables or toppings with a lot of moisture, which can soften the crust. Sauté mushrooms, onions, or peppers first and blot away excess moisture. Drain and blot olives, banana peppers, roasted red peppers, and other jarred toppings before using.
Important Note When Using Air Fryer: Use sliced mozzarella or anchor shredded cheese with a few toppings. Otherwise, the air fryer fan can blow the cheese right off the pizzas.
Microwave Option: For the fastest option, toast the English muffin first, add sauce and cheese, then microwave for 30 to 60 seconds, until the cheese melts. The crust won't stay as crisp as the oven or air-fryer versions, but pre-toasting helps.
Freezing Instructions: Let cool fully on a baking sheet, then flash freeze for 30-60 minutes. Once frozen to the touch, transfer to a freezer-safe container or freezer bag and freeze for up to 3 months. To reheat from frozen, place the pizzas on a sheet pan and bake at 425℉ for 10 minutes or until warmed through. Alternatively, air-fry at 375℉ for 5 minutes, or until warmed through.
Storage: Store leftover English Muffin Pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F air fryer for 2 to 3 minutes or in a 425°F oven/toaster oven until warmed through and crisp. You can also broil briefly, watching closely.
Nutrition
Calories: 136kcalCarbohydrates: 14gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 297mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 145IUVitamin C: 1mgCalcium: 147mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
We used to make this when I was a child. I had completely forgotten about them. Made them with my girls this weekend and they loved them.
What a fun memory and a special treat for your girls! Thank you for sharing.
I understand everyone needs "clicks" for whatever financial reasons. For the love of whatever, just let me print the recipe. This looks like a perfect option. You get one star because I must include name and email, which appears to include nobody having actually making this, myself included.
Hey there! I do not, nor have I ever, required anyone to leave a name or comment to print any recipe. I provide that for free for EVERYONE. Rating this one star is not helpful, given you have not even tried this recipe. Nor is it accurate, as you don't have to leave a name or comment to print as you stated. You do have to leave a name and comment to rate, but that is to try to ensure ratings are not true and prevent spam.
These were so delicious! Perfect for quick lunches.
I am using your recipe as a base for breakfast sandwiches. I baked the plain muffins first as directed but with butter. After, I added truffle gouda cheese and cooked like the recipe called for with the tomato sauce and cheese. I then added an egg and a sausage patty. Out of this world. Thanks for giving me a starting point.
Oh that does sound absolutely delightful! Thanks for sharing Lisa!
Loved mother and daughter presentation as well as their English muffin pizza!
Awe, thank you so much Joe 🙂
This is one of our favorite lunches to make for the kids for school! Always a hit!
I am so glad your kids love this as much as my kids Suzy!
My kids LOVE English muffin pizzas! Thanks for the freezing tips!!
You are welcome Karli--the freezing tips really help to make school lunches that much easier!