English Muffin Pizzas

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Split the English muffins and, if desired, brush the cut sides lightly with olive oil. Toast them in the oven for 3–4 minutes until slightly crisp.
Spread about 1 tablespoon of pizza sauce over each muffin half.
Sprinkle evenly with mozzarella cheese and top with mini pepperoni slices.
Bake for 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and sprinkle with Italian seasoning, garlic powder, and chopped parsley for extra flavor.
Serve warm with extra pizza sauce for dipping.

Veggie delight: Add sliced olives, mushrooms, diced bell peppers, or spinach for a vegetable-packed option.
Breakfast twist: Use scrambled eggs, crumbled sausage, and cheddar cheese for a morning-friendly version.
BBQ style: Replace pizza sauce with barbecue sauce and top with shredded chicken and red onions.
Hawaiian flavor: Add diced ham and pineapple chunks for a sweet-and-savory twist.

Toasting the muffins first prevents sogginess and ensures a crisp, sturdy crust.
Use whole-wheat English muffins for a healthier version.
For extra flavor, sprinkle a bit of grated Parmesan or red pepper flakes before serving.
Leftover pizzas can be stored in the fridge for up to 2 days and reheated in the oven or air fryer for a quick snack.
Make-ahead tip: Assemble the pizzas and refrigerate them until ready to bake — perfect for parties or busy nights.