Separate the English Muffins into halves and place them onto a baking sheet, nook and cranny side up.
In a small bowl, mix together olive oil with garlic powder and oregano. Brush this oil mixture on each English Muffin half.
Toast in the oven for 5 minutes, or until just lightly toasted and browned.
Remove the toasted English Muffins from the oven. Top each half with ½-1 tablespoon pizza sauce and cover with shredded cheese. Add additional pizza toppings as desired.
Return to oven and bake until cheese is melted and bubbly, about 5 minutes.
Let cool for 2-3 minutes before serving.
Storage: Store leftover English Muffin pizzas in an airtight container in the refrigerator for up to 3 days. Reheat under the broiler for 2-3 minutes to keep the crust crispy.Microwave Instructions:
If you desire a crisp crust, toast each English Muffin Half in a toaster first.
Top the toasted English muffin with pizza sauce and sprinkle with cheese. Add any toppings as desired.
Microwave for 45 seconds to 1 minute, or until cheese is melted. Allow them to cool slightly before enjoying them.
Once baked as directed, allow the pizzas to cool on the baking sheet.
Place the cooled baking sheet directly into the freezer for 20-30 minutes, or until the English muffin pizzas are frozen solid to the touch.
Remove the pizzas from the baking sheet and place them in a freezer-safe container or freezer bag. Store them in the freezer for up to 3 months.
To reheat from frozen, place the pizzas on a sheet pan and bake at 425 degrees F for 10 minutes or until warmed through. Alternatively, microwave for 1 minute.
Note for Packing English Muffins in School Lunches: The best way to pack in a lunch box is to place a frozen or cold English Muffin Pizza or two into a sandwich bag or lunch container and place it in a lunch box, along with an ice pack. By lunchtime, your child can enjoy a defrosted, albeit cold, pizza muffin.