English Muffin Pizza

An appetizer or snack, maybe. I’m not categorizing this as a main course. As bleak as life is, we have to maintain some kind of dignity.

Compare this version from the July 1, 1958 edition of The (Troy, New York) Times Record:

Jiffy Pizzas

English muffin pizza… split and toast 4 English muffins. Lightly brush cut sides with olive or salad oil. Spoon canned meatless spaghetti sauce over muffins. Top each with 2 drained, canned sardines; garnish with sliced stuffed olives. Bake in hot oven (400 degrees Fahrenheit) 15 minutes, or until thoroughly heated. Makes 4 servings.

From the box of J.L. from Westborough, Massachusetts.

English Muffin Pizza

1 can (8 oz.) Hunt’s tomato sauce
1/2 tsp. dried oregano
1 tsp. instant minced onion, or 1 Tbsp. finely chopped onion
14 tsp. garlic salt (or regular garlic)
Dash of pepper
4 English muffins split in half
Package mozzarella or provolone, cut in pieces

Preheat oven to 375 deg.

In a bowl, combine tomato sauce, oregano, onion, garlic salt or crushed garlic, and pepper. Split English muffins and arrange on cookie sheet. Spread each half with 1 Tbsp. tomato mixture; top with cheese and 1 Tbsp. sauce.

Bake 15 to 20 minutes, until cheese is melted and muffins heated through. Serve hot.

Oregano may be sprinkled on top if desired.

Recipe from the kitchen of Hunt’s.
Serves 4.

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