AuthorMike EgrieCategoryDifficultyBeginner
Mini Mummy Pizza
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 garlic clove, minced
 ½ cup canned crushed tomatoes
 2 tbsp chopped cremini mushrooms
 2 tbsp chopped green bell pepper
 2 tbsp chopped yellow onion
 ½ tsp Italian seasoning
 4 English muffins, split
 4 slices low-moisture part-skim mozzarella cheese, cut into 1/8 inch thick strips
 2 tbsp sliced black olives
1

Preheat oven to 425°. In blender, blend garlic, tomatoes, mushrooms, bell pepper, onion and seasoning on high until smooth; stir in salt and black pepper to taste. Makes about ¾ cup.

2

Place English muffins, cut side up, on rimmed baking pan; spread with tomato mixture. Leaving space between strips, arrange cheese strips over tomato mixture; add olives for “eyes.” Bake 10 minutes or until lightly browned and cheese melts.

Ingredients

 1 garlic clove, minced
 ½ cup canned crushed tomatoes
 2 tbsp chopped cremini mushrooms
 2 tbsp chopped green bell pepper
 2 tbsp chopped yellow onion
 ½ tsp Italian seasoning
 4 English muffins, split
 4 slices low-moisture part-skim mozzarella cheese, cut into 1/8 inch thick strips
 2 tbsp sliced black olives

Directions

1

Preheat oven to 425°. In blender, blend garlic, tomatoes, mushrooms, bell pepper, onion and seasoning on high until smooth; stir in salt and black pepper to taste. Makes about ¾ cup.

2

Place English muffins, cut side up, on rimmed baking pan; spread with tomato mixture. Leaving space between strips, arrange cheese strips over tomato mixture; add olives for “eyes.” Bake 10 minutes or until lightly browned and cheese melts.

Mini Mummy Pizza
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