The following is a weekly feature brought to us by Sumiko from Near to Nothing. I’ve asked her to share tips and tricks (and recipes!) that show us ways to replace the items we’d typically buy canned or frozen from scratch at home for less! You’ll find a new From Our Pantry post each week.
It’s hard to believe it, but it’s August already! And that means school is just around the corner. For us, we have one more day of summer vacation as my husband goes back for teacher-in-service this Monday.
I’m always sad when summer is over, but I do look forward to getting back to our normal routine. This year, that routine will include packing four lunches. Seeing as am an not a morning person, I try to make school lunches as grab-and-go as possible without spending a lot of money.
One of my favorite go-to school lunches is Engilsh muffin pizzas. I usually make a big batch all at once and then freeze them. My kids are fortunate enough to be able to use a microwave at school. If your kids do not the ability to heat up their lunches, they still may enjoy these pizzas. Kids in general love Lunchables pizzas which are eaten cold. Homemade English muffin pizzas taste much better.
One great thing about little pizzas is that you can customize them according to each family member’s preference. My daughter likes pepperoni. The boys, when they decide they like pizza, prefer cheese. My husband is pretty easy to please but really likes bacon and pineapple on his pizza.
Before assembling the pizzas, I like to toast the English muffins on medium-low. Not only does this give them a little extra crispiness, but it also helps keep them from getting soggy in the sauce. I usually use whole wheat muffins. WinCo was out of them when I took the photos, so I went with white.
I stick with traditional American pizza combinations (red sauce, mozzarella, toppings), but feel free to branch out.
English Muffin Pizzas
Mozzarella cheese, shredded
Toppings (pepperoni, olives, bell peppers, sausage, bacon, onions, pineapple…)
Preheat oven to 400°. Split English muffins with fork. Lightly toast. Transfer to stone, crisper pan, or baking sheet. Spread sauce over muffins; sprinkle with cheese.
Add desired toppings. Bake until cheese is melted, about 8-12 minutes. Baking time will vary depending on type of pan and amount of cheese and toppings. If freezing, completely cool pizzas on rack. Return to English muffin sleeve or store in gallon zip-top bag; store in freezer. Place pizzas in microwavable container to pack in school lunches.