Tomato & Pepper-Topped Mini Pizzas

Campbell's Tomato & Pepper-Topped Mini Pizzas Recipe

A whole wheat English muffin makes a fabulous "crust" for this cheesy individual pizza that is ready in just 25 minutes. It makes a great after-school snack or a quick lunch or dinner for one.

At a glance


20 min.


25 min.



Broil: 5 min.

Made With

  • Pepperidge Farm® 100% Whole Wheat English Muffins

    Pepperidge Farm® 100% Whole Wheat English Muffins

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What You'll Need

1 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted
1 tablespoon diced tomato
to taste Freshly ground black pepper
1 tablespoon diced roasted red bell pepper
to taste Crushed red pepper
1/3 cup shredded part skim mozzarella cheese
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves

How to Make It

  • 1

    Place the muffin halves onto a baking sheet.  Spoon the tomato on 1 muffin half.  Season with the black pepper.  Spoon the roasted pepper on the remaining muffin half.  Season with the crushed red pepper.

  • 2

    Divide the cheese between the muffin halves.

  • 3

    Heat the broiler.  Broil for 5 minutes or until the cheese is melted.  Sprinkle the tomato-topped pizza with the basil. Sprinkle the roasted pepper-topped pizza with the oregano.

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