I don’t want to admit it, but my kids are becoming more and more picky when it comes to food. I’m trying to encourage them to take at least one bite before deciding that they don’t want or don’t like something. More times than not, they try something and enjoy it. It just takes that one (or two) bites to know.
Recently, I’ve been at a loss for easy lunch ideas for the kids. You know when something seems too good to be true but you secretly hope it is all that it’s cracked up to be? Well, that is how I felt about this mini pizza recipe. It is so simple and yet, I’m still wondering how I didn’t think of this myself. The best part of all, I can make a few batches at a time and stick them in freezer.
Freezer Ready Mini Pizzas
www.budgetbytes.com
Ingredients
- 6 English Muffins
- 3/4 cup pizza sauce
- 1.5 cups shredded mozzarella
- Pizza toppings of your choice
Directions
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Line two small baking sheets with foil or parchment paper. Open the English muffins and line them up on the baking sheets with cut sides facing up.
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Spread about 1 Tbsp pizza sauce over the surface of each muffin, then top with about 2 Tbsp shredded mozzarella.
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Divide the rest of the toppings evenly among the pizzas. Press down lightly on top of each pizza to help compact the toppings and keep them in place as they freeze.
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Cover the baking sheets with plastic wrap and freeze for about 8 hours, or until the pizzas are solid.
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Once the pizzas are frozen solid, carefully transfer them to a gallon sized freezer bag for long term storage.
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NOTE: The pizzas should be cooked and eaten within 3 months.
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To bake the pizzas, take out the number you wish to bake, place them on a baking sheet, and let them partially thaw as you preheat the oven to 400ºF. Once the oven is fully preheated, bake the pizzas for about 15 minutes, or until the edges are golden brown and the cheese is melted.
