Personal pizza meets meal prep for this easy cold lunch idea! Customize these English Muffin Mini Pizzas with your favorite toppings, then eat them cold or reheated during the week!
Mini Pizza Ingredients:
Topping ideas (makes 8 mini pizzas each):
Peppery Pepperoni: 1/4 green bell pepper (chopped) + ~20 pepperonis (cut in half)
Total Veggie: 1 TB carrots (shredded) + 1 TB bell pepper (chopped) + 5-7 spinach leaves (chopped) + 1 mushroom (sliced & chopped)
Meaty Pineapple: 1/2 cup chopped meat (sausage, bacon, etc.) + 1/2 cup pineapple chunks (drained, cut into small pieces)
Shroomy Spinach: 10-15 spinach leaves (chopped) + 2 mushrooms (sliced & chopped)
Try using ingredients already in your fridge for toppings!
These mini pizzas can be frozen: After cooking, freeze them separately on a baking sheet for at least 4 hours, then store them in a Ziploc or freezer safe container for up to 3 months. To reheat from the freezer, place in a toaster oven and bake at 400F for 12-15 minutes, or until completely heated through. You can also leave them in the fridge to thaw overnight, and then eat cold or reheat as mentioned above.
Nutrition information estimated with MyFitnessPal and only includes two pepperoni mini pizzas (no sides).