One of my oldest and dearest friends, Wendy, is visiting this weekend with her husband, Bob. (I’m not saying she’s old, mind you, I’m just saying we’ve been friends for quite a while.) We’ve had a great time catching up, putting our toes in the sand and, of course, eating.
For breakfast one morning, I wanted to make something quick, easy and portable. Whole-grain English muffins? Check. Tomatoes and Canadian bacon. Check. Mozzarella? Check. I even had fresh basil growing on the deck. Usually when I’ve had pizza for breakfast, it’s been cold. This was straight from the oven – toasty and crisp.
I popped these babies into the oven and we enjoyed them along with coffee and tea on the deck. The temperature was about 75° in the shade and we had a lovely view of two kiteboarders in the Pamlico Sound while we ate. What a perfect start to the day!
If you don’t have fresh basil, mix in some dried basil and/or oregano with the tomatoes and olive oil. Serve the pizzas with fresh fruit.
Adapted from Food Network Magazine (October 2009)
2 whole-grain English muffins, split
1 medium tomato, cored, seeded and diced
2 tsp extra-virgin olive oil
2 slices Canadian bacon, diced (about 1 oz)
½ cup shredded part-skim mozzarella cheese
fresh basil, chopped
Preheat oven to 450°. Line baking sheet with foil or parchment paper.
Lightly toast English muffin halves and place cut side up on baking sheet. In small bowl combine tomato and olive oil. Top muffins with tomato mixture, then add Canadian bacon and mozzarella. Bake 10-12 minutes or until cheese melts and is beginning to brown. Garnish with basil.
Makes 2 servings
Per serving: 300 calories, 13g fat (5g sat), 20mg cholesterol, 670mg sodium, 32g carb, 6g fiber, 17g protein