With the busyness of life and especially during holiday times, there is always a need for quick and nourishing snacks. My Mini Mozzarella and Tomato Pizza is great to bring as an appetizer to your next holiday party, a quickafter-schoolsnackor an easy dinner paired with salad. I love using Bertolli Reserva sauce to throw together this yummy recipe.
Ingredients
Bertolli’s Marinera Sauce
English Muffins, split (or French Bread)
Fresh Mozzarella cheese
Tomatoes
Fresh basil leaves
Balsamic reduction (premade or homemade)
Directions
- Place your English muffins, cut side up, on a baking sheet. Spread your English muffin with enough Bertolli Reserva sauce to cover
- Add fresh mozzarella and top with favorite tomato
- Bake at 375 for 5-10 minutes until cheese is melted and bread toasted
- Add fresh basil and drizzle with balsamic reduction
This recipe is a great way to get your kids involved in the kitchen. Kids can help pick their own toppings and place them on their pizza. Mine enjoy making smiley faces with their toppings. My oldest enjoyed this recipe as is.
