This recipe gets the kids involved, tastes great, takes only a few minutes, and scores cool-mom points. Not saying it’s especially healthy or anything, but it’s a great one to have on hand! And I admit readily that I ate four in a row on my first go-around. I would not recommend eating that many. I was pretty stuffed. But I don’t eat four of anything that isn’t especially yummy. That’s my point.
You can pick whatever toppings you want. I went with the little mini pepperonis because I have girls, and little girls like mini anything. Again with the cool-mom points. There are ample ways of earning them with this recipe, you will find. Like for example, when your 5-year-old asks if she can have five whole entire olives to put on the ends of her fingers and you say yes, she will think she hit the jackpot. And when your 7-year-old snitches some pepperoni and you don’t get mad, she’ll feel like she’s getting spoiled at Grandma’s.
Make this a family activity, and don’t stress too much about how quickly or perfectly it gets done. Let the kids take over. It’ll taste great no matter what, and you’ll have a fun memory. In fact, this is the kind of thing you could do once a month or every couple of months just so the kids can look back on it fondly when they’re adults. I don’t know about you, but I still remember how cool it was to put olives on my fingers.
- 1 package sourdough English muffins
- 1 package mini pepperonis
- 1 16 oz. bag grated Mexican Mix cheese (jack and cheddar)
- 1 can olives
- 1 can spaghetti sauce
- Preheat the oven to 400 degrees F.
- Slice the muffins in half and place them on a cookie sheet
- Assemble them into pizzas as you ordinarily would.
- Bake for 15 minutes or until the cheese has completely melted and the muffin starts to turn a light golden brown.
