Back in 2005, I lucked out and won the Bays English Muffin Pizza Pronto Recipe Contest for a BBQ Ranch Chicken Pizza. I scored a nice little Gift Card to William Sonoma and was a very happy girl. Since then, I love to pick up a bag of their Whole Wheat Muffins at the grocery store and create all kinds of yummy little pizzas for dinner, I mean your options are endless. The kids love the size and love to top their own. It’s no surprise they prefer pepperoni and cheese, but today I’ve featured some of MY favorite ways to top my pizza, take a peek.

This is a must try. Creamy, sweet and delicious!

Fig, Brie and Basil Pizza

Lightly toasted whole wheat English Muffins, split
Thin slices of brie cheese
Tablespoons of Fig Preserves
Fresh basil leaves, chopped or left whole

1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with brie cheese. Spoon a heaping Tablespoon of Fig preserves onto each pizza. Bake for 6-9 minutes, or until cheese is melted and crust is crisp. Top with basil.

This one will surprise you, my husband went nuts for this combo. The zucchini is perfectly seasoned with garlic and cilantro. It’s really good with the pizza sauce, but even better with crumbled goat cheese layering the bottom as in this first picture if you are a goat cheese fan. Your choice, either way, YUM! My 3 year old gobbled it up too.

I LOVED the fresh fig, prosciutto and gorgonzola pizza too. Not my husband or kid’s thing, but if you like all those flavors, it’s a real treat. Thank you for the person who told me about the fresh figs at my Costco, I picked some up. The caramelized onion and fennel pizza was my husband’s favorite along with the zucchini one. Hope you’ll all enjoy, they are so easy!

Cilantro and Garlic Zucchini Pizza

2 Tablespoons extra virgin olive oil
1 medium zucchini
1 medium yellow squash
2 cloves garlic, minced
Pinch of kosher salt and black pepper
¼ Cup finely chopped fresh cilantro leaves
Lightly toasted whole wheat English Muffins, split
*Pizza sauce (see recipe below)
Shredded mozzarella cheese

1. Preheat oven to 425 degrees F. Heat oil in a medium sauté pan over medium heat. When hot, add zucchini and squash. Cook and stir for 3 minutes then stir in garlic and season with a pinch of salt and pepper. Cook for another minute then stir in cilantro leaves. Reduce heat to low.

2. Place lightly toasted English muffins onto a baking sheet. Spoon pizza sauce (or crumbled goat cheese as in first picture), over each muffin then top with a spoonful of cooked zucchini. Top with shredded cheese and bake for 6-9 minutes, or until cheese is melted and crust is crisp.

Prosciutto, Fig and Gorgonzola Pizza

Lightly toasted whole wheat English Muffins, split
Thin slices of prosciutto
Fresh figs, thinly sliced
Crumbled Gorgonzola

1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.

Caramelized Onion and Fennel Cheese Pizza

2 Tablespoons extra virgin olive oil
1 medium bulb of fennel, thinly sliced
1 medium white onion, thinly sliced
Pinch of sugar
Lightly toasted whole wheat English Muffins, split
*Pizza Sauce (see recipe below)
Shredded mozzarella cheese

1. Preheat oven to 425 degrees F. Heat oil in a large sauté pan over medium heat. When hot, stir in fennel, onion and pinch of sugar. Stir for 5 minutes, until vegetables have slightly softened. Reduce heat to medium low and let caramelize (turn golden in color), takes about 15 minutes. Stir frequently.

2. Place toasted muffins onto a baking sheet. Spoon pizza sauce over each muffin, then top with a spoonful of caramelized onion and fennel. Top with shredded cheese and bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.

Quick and Easy Homemade Pizza Sauce

2 Tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 14 oz can Muir Glen Fire Roasted Diced Tomatoes (put the undrained can in food processor and pulse until nearly smooth, still a little chunky)
Pinch of kosher salt and black pepper
¼ Cup fresh basil leaves finely chopped (or ½ teaspoon dried basil will do)
1 teaspoon fresh oregano finely chopped (or ¼ teaspoon dried)

1. Heat oil into a medium saucepan over medium heat. When hot sauté garlic for 1 minute then stir in fire roasted tomatoes (that have been pulsed in food processor until nearly smooth). Season with a pinch of salt and pepper to your liking. Stir in fresh basil leaves and oregano. Simmer on low until ready to use.

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Here are my cutie pies just as we were heading to the first day of school. Everything turned out great. Phew, no problems buying his first lunch. I asked what he bought, “chicken tenders, tater tots and chocolate milk,” what more could a kid want!

Thanks to Stephanie from Fun Foods on a Budget for another Brilliante Weblog Award! She’s got fabulous recipes on a budget, check her out!

Have a great Day and treat yourself to some mini pizzas! See you soon with something good, I haven’t made my mind up yet!