English Muffin Pizza Toast With Mozzarella and Pepperoni

Quick Recipe Version (TL;DR)

• Yield: 2 servings (4 English muffin pizza toasts)
• Prep Time: 10 minutes
• Cook Time: 4–6 minutes
• Total Time: 14–16 minutes

Quick Ingredients

• 2 English muffins, split (4 halves)
• 1/2 cup (120 g) marinara sauce or 1/4 cup (60 g) basil pesto
• 1 cup (113 g) shredded low-moisture mozzarella
• 20 pepperoni slices (about 1.25 oz / 35 g) or 1/2 cup (75 g) thin-sliced veggies
• 1/2 tsp dried oregano
• 1/4 tsp crushed red chili flakes
• 1 tsp olive oil (optional, for crispier edges)
• Pinch of kosher salt (optional, especially if using veggies)

Do This

• 1. Set an oven rack 5–6 inches from the broiler and preheat broiler to High (about 5 minutes).
• 2. Place split English muffins on a sheet pan, cut-side up; brush with 1 tsp olive oil if using.
• 3. Spread 2 Tbsp sauce per half (or about 1 Tbsp pesto per half).
• 4. Top with mozzarella, then add pepperoni (or veggies).
• 5. Broil 4–6 minutes until cheese is melted, bubbly, and lightly browned; rotate pan if needed.
• 6. Rest 1 minute, then finish with oregano and chili flakes; serve hot.

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Why You’ll Love This Recipe

• Fast personal pizza vibes in under 20 minutes, start to finish.
• Perfect use for pantry sauce plus whatever toppings you have on hand.
• Broiler heat gives bubbly cheese and crisp edges without making full pizza dough.
• Easy to scale up for kids, snacks, or a quick weeknight dinner.

Grocery List

• Produce: Optional veggie toppings (bell pepper, mushrooms, spinach), optional fresh basil (if you want extra freshness)
• Dairy: Low-moisture mozzarella (shredded or block to shred)
• Pantry: English muffins (or naan), marinara sauce or basil pesto, dried oregano, crushed red chili flakes, olive oil, pepperoni (shelf-stable or refrigerated)

Full Ingredients

Base (choose one)

• English muffins: 2 English muffins, split (4 halves)
• Option for naan: 2 small naan (about 6 inches each), or 1 large naan cut into 4 pieces

Sauce (choose one)

• Marinara version: 1/2 cup (120 g) marinara sauce (about 2 Tbsp per English muffin half)
• Pesto version: 1/4 cup (60 g) basil pesto (about 1 Tbsp per English muffin half)

Cheese

• 1 cup (113 g) shredded low-moisture mozzarella (about 1/4 cup per muffin half)

Toppings (choose one main topping, or mix and match)

• Pepperoni: 20 slices (about 1.25 oz / 35 g), 4–6 slices per half
• Veggie option: 1/2 cup (75 g) very thinly sliced vegetables (for quick cooking), such as mushrooms, bell pepper, or spinach

Finish

• 1/2 tsp dried oregano
• 1/4 tsp crushed red chili flakes (use 1/8 tsp for mild, 1/2 tsp for spicy)
• 1 tsp olive oil (optional, for brushing the base)
• Pinch of kosher salt (optional; helpful if using veggies)

Step-by-Step Instructions

Step 1: Set up your broiler and pan

Move an oven rack to about 5–6 inches below the broiler element. Preheat your broiler to High for 5 minutes.

Line a sheet pan with foil (optional, but it makes cleanup easier). Place the English muffin halves (or naan) on the pan, cut-side up.

Step 2: Crisp the base a little (optional but worth it)

For extra crunch, lightly brush the cut sides with 1 tsp olive oil total. This helps the muffins toast up and creates a little barrier so they don’t get soggy under the sauce.

If you like a very crisp base, you can broil the plain English muffins for 30–60 seconds before topping. Keep a close eye on them; they can brown quickly.

Step 3: Add sauce (or pesto) in the right amount

Spread sauce evenly across each half:

• Marinara: about 2 Tbsp per English muffin half (use up to 3 Tbsp if you like it saucier, but too much can make the base soft).
• Pesto: about 1 Tbsp per English muffin half (pesto is richer, so a thinner layer is usually perfect).

Step 4: Add cheese and toppings

Sprinkle mozzarella over each piece (about 1/4 cup per English muffin half). Try to cover the sauce mostly to keep it from drying out under the broiler.

Top with pepperoni slices (4–6 per half) or a thin layer of very thinly sliced veggies. If using veggies, add a tiny pinch of salt to help them taste lively.

Step 5: Broil until melted and bubbly

Broil on High for 4–6 minutes, until the cheese is fully melted and bubbly with light golden spots. Broilers can be intense, so start checking at the 3-minute mark.

If your oven broils unevenly, rotate the pan halfway through. If the cheese browns before the toppings look done, move the pan down one rack and broil another 1–2 minutes.

Step 6: Finish, rest briefly, and serve

Remove from the oven and let the pizza toasts rest for 1 minute (this helps the cheese set slightly so it doesn’t slide off).

Sprinkle with 1/2 tsp dried oregano and 1/4 tsp crushed red chili flakes (or to taste). Serve hot.

Pro Tips

• Low-moisture mozzarella melts best: Fresh mozzarella can release water and make the base soggy under the broiler.
• Keep toppings thin: Since this cooks fast, thin-sliced veggies work better than thick chunks.
• Watch closely under the broiler: The difference between bubbly and burnt can be under a minute.
• For extra crunch: Pre-broil the plain English muffin halves for 30–60 seconds, then top and broil again.
• Pan placement matters: 5–6 inches from the broiler gives strong heat without scorching immediately.

Variations

• Margherita-ish: Use marinara, mozzarella, then finish with oregano and a pinch of chili flakes; keep it simple and saucy.
• Pesto veggie: Pesto base, mozzarella, thin mushrooms and bell pepper; broil and finish with oregano and chili flakes.
• “Deluxe” pantry: Marinara, mozzarella, pepperoni plus a small handful of thin-sliced onions or mushrooms (keep toppings light so they cook through).

Storage & Make-Ahead

These are best eaten immediately while the base is crisp and the cheese is bubbly. If you have leftovers, cool completely and refrigerate in an airtight container for up to 2 days. Reheat on a sheet pan in a 375°F (190°C) oven for 6–8 minutes, or broil on High for 1–2 minutes just until hot (watch closely).

Make-ahead tip: Split the muffins and measure toppings in advance. For the fastest assembly, keep shredded mozzarella and sliced toppings ready in the fridge.

Nutrition (per serving)

Approximate, based on marinara + mozzarella + pepperoni on English muffins (2 muffin halves per serving): 520 calories, 26 g protein, 36 g carbohydrates, 30 g fat, 11 g saturated fat, 1250 mg sodium, 2 g fiber, 6 g sugar.