I know we are not all making sourdough english muffins at home. But if you do have a sourdough starter they are a real treat and half the work of baking a loaf- plus they freeze beautifully making them the perfect thing to have on hand for these personal pizzas. You can easily use store bought if you haven’t planned ahead or simply can’t be bothered.
These are truly one of my favorite go-to, easy, quick (15 min!) and healthy..ish recipes. The trick is to bake the muffins a few minutes before adding the toppings (that way they don’t get soggy) . The bottoms get nice and crispy while the centers are soft and doughy- topped with sweet tomato sauce and melty cheese they are soooo good.
These are obviously very kids friendly and you can use any toppings you like. Pesto, your favorite cheese, seasonal veggies, fresh arugula, a drizzle of fruity olive oil…
English Muffin Pizza
Description
I know we are not all making sourdough english muffins at home. But if you do have a sourdough starter they are a real treat and half the work of baking a loaf- plus they freeze beautifully making them the perfect thing to have on hand for these personal pizzas. You can easily use store bought if you haven’t planned ahead or simply can’t be bothered.
Ingredients
English Muffin Pizza
English muffins
pizza sauce
shredded mozzarella or raw cheddar
seasonings: I love Burlap and Barrel Pizza Spice,
basil
Sourdough English Muffins
100 grams active bubbly sourdough starter
240 grams water
20 grams honey
5 grams salt
360 grams all purpose flour
Instructions
English Muffin Pizza
- Preheat the oven to 400
- Line a baking sheet with parchment paper. Split the English muffins in half and place cut side up on thebakign sheet. Bake for 2 minutes.
- Remove from the oven and top with sauce, cheese and your favorite toppings. Bake for 10 more minutes .
Sourdough English Muffins
- Add your ingredients into a bowl and gently mix to combine. Let sit for 30-60 minutes and then kneed for 5 minutes. Cover and leave on your counter for 12 hours.
- Line a baking sheet with parchment. Remove the dough from the bowl and transfer to a lightly floured surface and flatten. Using a biscuit cutter or a jar cut into rounds and place on the baking sheet. Cover with a cloth and allow to rise for 1 hour.
- Preheat a cast iron skillet over low heat (I like to do this when I have 10-15 minutes left on the rise). Transfer 3-4 english muffins and cover the pan . Cook a few minutes on each side until golden and cooked though. You are looking for an internal temp of about 190.
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