English Muffin Mummy Pizzas
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 227
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 5
- Sodium
- 444
- Total: 40 min
- Active: 30 min
Ingredients
4 English muffins, split
Extra-virgin olive oil, for brushing
1 small yellow squash
1 small zucchini
3/4 cup 12 tablespoons marinara sauce
3/4 cup 12 tablespoons shredded low-moisture mozzarella
16 thin slices pepperoni
16 rounds sliced black olives
Flaky sea salt, for sprinkling
Dried oregano, for sprinkling
Directions
- Preheat the oven to 400 degrees F. Arrange the muffins split side up on a large rimmed baking sheet, brush the muffins with oil and bake until barely browned but slightly dried, 5 minutes.
- Meanwhile, trim the ends of the yellow squash and zucchini and cut them in half lengthwise, then thinly shave them with a vegetable peeler.
- Spread 1 tablespoon plus 1 1/2 teaspoons of the marinara sauce onto each muffin half in an even layer, then sprinkle each with 1 tablespoon plus 1 1/2 teaspoons of the cheese. Arrange 2 pepperoni slices on the upper third of each muffin half so they overlap slightly, then place an olive slice on each pepperoni slice to resemble eyes. Arrange the shaved yellow squash and zucchini to slightly cover the tops and bottoms of the olive slices, then place in slightly overlapping layers across each muffin half to resemble the cloth of a mummy. Trim the excess to 1/4 inch around the edges. Reserve any remaining squash for another use.
- Brush the mummy pizzas with oil and sprinkle with salt. Bake until the cheese melts and the squash wilts slightly, about 10 minutes. Sprinkle with oregano and serve.