Lunch

English Muffin Pizza

English muffins split in half, each half spread with tomato purée and buried under grated cheese, then grilled until it bubbles. Ten minutes from cupboard to plate, and closer to a good cheese on toast than anything that needs a delivery driver.

Makes 1 · Prep 10 mins · 3 ingredients · 4 steps

Ingredients

• 1 English muffin (split in half)
• 2 tsp tomato purée (1 tsp per half)
• 60g cheese (grated)

Method

1. Split and toast. Split the muffin in half and toast both halves lightly — just enough to firm them up, not to brown them fully, since they are going under the grill next.
2. Spread the purée. Spread a teaspoon of tomato purée over each toasted half, right out to the edges.
3. Top with cheese. Scatter the grated cheese evenly over both halves.
4. Grill. Grill until the cheese is fully melted and bubbling with a few golden spots, then serve straight away.

Good to know

• This is the plain cheese version. It takes toppings well — a few slices of ham, pepperoni, or whatever else you'd put on a pizza — scattered on before the cheese goes on top.
• Any melting cheese works; a strong cheddar gives the most flavour for the amount used.