English Muffin Broccoli Pizza
- 1 whole grain English muffin I like Vermont Bread Company
- 1/3 cup frozen or fresh broccoli florets
- broth or water
- 2 tablespoons marinara sauce I used my Veggie Marinara – see Notes for details
- 1/4 cup shredded mozzarella cheese or 2 mozzarella cheese slices you can also use cheddar cheese, if that’s all you have on hand
Place your English muffin in a toaster oven and toast lightly, for about 5 minutes.
Cook your broccoli. Place the broccoli in a small pot with broth or water (I used vegetable broth) and let cook until softened. For frozen broccoli, it takes about 5 minutes. For fresh broccoli, it takes about 3-5 minutes. Once done, set on a cutting board and finely chop so there are no large florets (kind of like a mince.) Set aside.
On each muffin half, spread 1 tablespoon of marinara sauce. Top with half of the broccoli or as much that will fit. Top with cheese. Set the muffins in the toaster oven and toast for 3 minutes or until cheese melts. If using the oven, you can broil for 1-2 minutes or bake at 350 for 5-10 minute until melted.
Remove, let cool for a few minutes and then slice into pieces per your preference.