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

Prep

20 min.

Total

25 min.

Serves

1

Broil: 5 min.

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What You'll Need

1 Pepperidge Farm® 100% Whole Wheat English Muffin, split and toasted
1 tablespoon diced tomato
Freshly ground black pepper
1 tablespoon diced roasted red pepper
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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Recipe Nutritional Information

Made With

Pepperidge Farm 100% Whole Wheat Bread

calories

266

totalfat

9g

saturatedfat

5g

cholesterol

20mg

sodium

485mg

totalcarbohydrate

30g

dietaryfiber

4g

protein

16g

vitamina

26%DV

vitaminc

22%DV

calcium

32%DV

iron

13%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#27153

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