This is a recipe I found, tweaked, and really loved, so I couldn’t resist sharing. I love finding new (and healthy) alternatives that are accessible, and this is one of those that can be done with ingredients found in most American kitchens. White pizza is my all-time favorite, but it was always next to impossible to find growing up in the Midwest; I really wish I’d thought of this option for all those years. For a traditional white pizza you can substitute the pesto for ricotta, but another favorite option that I recently tried was using half ricotta and half pesto with caramelized onions. Amazing. I like using red pepper flakes and garlic powder, but that combination definitely gives it a little kick so feel free to switch that up.
1 English muffin
3 tsp pesto sauce
2 tbsp shredded mozzarella cheese (part-skim)
1/8 tsp basil
Pinch of garlic powder
Pinch of red pepper flakes (optional)
1/4 tsp extra virgin olive oil
Toast English muffin on light-medium. Spread 1 1/2 tsp pesto on each half. Sprinkle a generous tablespoon of shredded mozzarella on each muffin and broil until cheese is melted (about 4 minutes). Before adding the cheese you could also add mushrooms, red peppers or other as desired. Sprinkle garlic, basil, and red pepper flakes and drizzle olive oil on top.