Some things are so obvious that I don’t know if I should write about them or not. But I’m nothing if not a master of the obvious, so I’ll go ahead and talk about English-muffin pizzas. When I was a boy, my mother used to make them for me, and the other day I was at home, the kids were out, and I needed to make myself lunch. I stopped at the store and bought a package of Thomas’, the only ones to use as far as I’m concerned, and started cooking.
The trick, I’ve learned, is to take care when layering the ingredients. I put a bit of commercial marinara sauce on the muffin, then the mozzarella, then a bit of parmesan, and then a touch more sauce. I dust the whole thing with oregano, what GI’s returning from Italy at the end of the Second World War called “the pizza spice.” And, this time around, I had a bit of leftover Bolognese sauce, so I mixed that in with marinara sauce, and it made them even more delicious.
I offered some of the pizzas to Santa Maria. She ate half of one, but they’re not really her thing, so I gobbled up the rest. And then I made more. I ended up eating the whole package of muffins. Santa Maria was shocked, but I really love them.
English Muffin Pizzas
- As many Thomas’ English Muffins as you’d like to eat
- Marinara sauce from a jar (or homemade, if that’s your thing)
- Mozzarella slices
- Parmesan slices
- Oregano, to taste
Layer the sauce, cheeses, a bit more sauce, and the oregano on one half of a muffin.
Heat under the broiler until the cheese is melted and bubbly, just a few minutes.