Recipe of the Week: English Muffin Pizzas!
Yes, yes, we’ve all been sitting and drooling as the cavalcade of delicious vegan pizzas has been rolling out over the course of this month. Heck, I might even confess to shamelessly “liking” one or two of them on Facebook. But with the task of posting the last installment of a monthly series comes great responsibility, to end on a high note and really give the people what they want.
I shan’t let you down.
Here’s what you’ll need:
- 1 package of English muffins (Any vegan brand works, but I went with the fancy-pants organic whole-wheat ones—NBD)
- 1 jar of your favorite tomato sauce (or BBQ sauce, if you live on the wild side)
- Vegan cheese, to taste (I always use Daiya—this time I mixed the cheddar + mozzarella for half of them, and used the new pepperjack flavor for the other half)
- Toppings: I topped the cheddar/mozzarella pizzas with veggie pepperoni and Italian seasoning. The pepperjack pizzas are topped with veggie sausage and diced onions (all ingredients that can be found at your local grocery store).
I think we all know where this is headed. You’ll want to start by cutting your English muffins in half, and setting the oven for 350. Grab a spoon and start heaping on as much sauce as your heart desires, before loading on the cheese. Cap that all off with your toppings of choice, and pop ’em in the oven for approx. 15 minutes, or until heavenly.