Mini Mummy Pizzas
Prep: 20 minutes
Bake: 10 minutes • Serves: 4
1 garlic clove, minced
1/2 cup canned crushed tomatoes
2 tablespoons chopped cremini mushrooms
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow onion
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 whole wheat English muffins, split
4 slices mozzarella cheese, cut into 1/8-inch-thick strips
16 canned black olive slices
1/2 cup canned crushed tomatoes
2 tablespoons chopped cremini mushrooms
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow onion
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 whole wheat English muffins, split
4 slices mozzarella cheese, cut into 1/8-inch-thick strips
16 canned black olive slices
1.Preheat oven to 425°. In blender, purée garlic, tomatoes, mushrooms, bell peppers, onion, seasoning, salt and pepper on high. Makes about 3/4 cup.
2.Place English muffins, cut side up, on rimmed baking pan; spread with tomato mixture. Leaving space between strips, arrange cheese strips over tomato mixture; add olives for “eyes.” Bake pizzas 10 minutes or until lightly browned and cheese melts.
Approximate nutritional values per serving (2 pizzas):
228 Calories, 8g Fat (4g Saturated), 22mg Cholesterol, 558mg Sodium,
28g Carbohydrates, 4g Fiber, 4g Sugars, 2g Added Sugars, 13g Protein