Veggie Pizza Muffins

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SERVES:

8 MINI PIZZAS

Prep Time:

10 MINUTES

Cook Time:

12 MINUTES

Got a fridge full of odds and ends? These Mini Veggie Pizza Muffins are a quick fix for midweek munchies or school lunchboxes. We’ve used golden pumpkin and crunchy broccoli, but they’re a great way to make use of whatever’s come in your box. No fancy prep, no faff - just toast, top, bake, and done.

_INGREDIENTS:

4 English muffins
8 Tbsp pizza sauce or tomato paste
½ cup cooked pumpkin, cubed
½ cup raw broccoli, finely chopped
8 small handfuls of cheese (tasty or mozzarella work great!)
Extra topping ideas: sweetcorn, parsnips, onion, avocado, sautéed leeks, mushrooms - get creative!

_{INSTRUCTIONS:}

Preheat oven to 175°C.
Slice muffins in half and place them cut-side up on a lined or non-stick baking tray.
Spread 1 Tbsp of pizza sauce over each muffin half, right to the edges.
Sprinkle with cheese, then add your toppings (we used broccoli and pumpkin).
Bake for 10–12 minutes, or until the cheese is melted and golden.

wonkybox

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