Shamrock Pizzas

Shamrock Pizzas

David Venable

Ingredients

  • 1-pack king-size English muffins – split open and separated
  • 1/2 Tbsp olive oil
  • 2-1/2 cups ricotta cheese
  • 1/2 tsp garlic powder
  • Pinch of red pepper flake
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar cheese
  • 1 jar (6.7-oz.) basil pesto
  • 8 green pepper slices , cut across to make the shamrocks

Preparation

Preheat the oven to 400°F.

In a medium bowl, mix the ricotta, garlic powder, pepper flake, salt and pepper. Set aside.

Arrange the muffin halves on a sheet tray cut-side open.

Lightly drizzle with olive oil. Toast in oven for about 4 minutes or until golden brown.

Spoon the ricotta mixture over each muffin and spread it out evenly.

Divide the shredded cheese on the top of each muffin.

Top each muffin with 1 shamrock pepper and stem.

Bake in the oven for about 10 minutes or until all the cheese is melted.

Remove pizzas from the oven and spoon the pesto into the openings of each pepper.

Serve immediately.

Cook's Notes

You can use your favorite pizza sauce on your English muffin.

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