Personal pizza meets meal prep with this simple cold lunch idea. These English Muffin Mini Pizzas are easy to customize—use your favorite veggies, pepperoni, or breakfast meats—and enjoy them cold or reheated throughout the week.
The hunt for convenient meal-prep lunches never stops, especially as warmer weather approaches. Cold lunches are ideal in summer because many of them can be eaten straight from the fridge. English muffin mini pizzas are a great option: they’re portionable, versatile, and simple to prepare ahead of time.
English muffins make perfect mini pizza crusts. The edges crisp nicely when baked while the centers stay soft and pizza-like. They come in small packs, so it’s easy to make a batch for the week and still have extras for breakfast if you’d like.
How do you make English muffin mini pizzas?
The process is straightforward and easy to customize. Start with English muffins—cut each in half to make two mini crusts. Arrange the halves cut-side up on a baking sheet (lining the sheet with foil or parchment makes cleanup easier). Spread about 1 tablespoon of marinara or pizza sauce on each half, then add a generous pinch of shredded mozzarella. Top with roughly 2 tablespoons of your favorite toppings per mini pizza, then finish with a light sprinkle of cheese to help everything stick together as it melts.
Bake in a preheated 400°F oven for 5–7 minutes, or place in a toaster oven (no preheat) and bake at 400°F for 9–10 minutes. Watch for the cheese to melt and the edges to get golden and crisp.
What are some English muffin mini pizza topping ideas?
You can use almost any pizza topping on these mini pizzas. Because each mini pizza only holds a couple of tablespoons of toppings, this is a great way to use leftovers and reduce waste. Here are a few ideas to get you started:
- Peppery Pepperoni: chopped green bell pepper + sliced pepperoni
- Total Veggie: shredded carrots + chopped bell pepper + chopped spinach + sliced mushrooms
- Meaty Pineapple: cooked chopped sausage or bacon + drained, chopped pineapple
- Shroomy Spinach: chopped spinach + sliced mushrooms
How do you meal prep these English muffin mini pizzas?
After baking, allow the mini pizzas to cool to room temperature. Portion them into airtight containers—two mini pizzas per meal is a convenient serving size, but adjust to your appetite. Add fresh fruit, raw veggies, or a side salad to complete the meal. Store in the refrigerator for 3–4 days.
Using containers with compartments keeps the mini pizzas separate from sides and helps maintain texture. Any airtight container works fine for fridge storage.
How do you reheat these English muffin mini pizzas?
These mini pizzas are tasty cold straight from the fridge, but if you prefer them warm, reheat in a toaster oven at 400°F for 4–5 minutes until the cheese is melty. You can microwave for about 30 seconds, though that may soften the crust. From frozen, bake in a toaster oven at 400°F for 12–15 minutes or thaw overnight in the fridge and then reheat or enjoy cold.
Can you freeze the English muffin mini pizzas?
Yes. After baking, place the mini pizzas on a baking sheet in a single layer and freeze for at least 4 hours. Once frozen, transfer them to a zip-top bag or freezer-safe container; they will keep for up to 3 months. Freeze individually so you can grab just one or two at a time.
More cold lunch meal prep ideas from Project Meal Plan:
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Chicken & Hummus Plate Lunch Meal Prep
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Tuna Salad Lettuce Wraps Meal Prep
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Easy Turkey Pinwheels Meal Prep
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English Muffin Mini Pizzas Meal Prep
Recipe by Danielle
Personal pizza meets meal prep for this easy cold lunch idea. Customize these English Muffin Mini Pizzas with your favorite toppings, then eat them cold or reheated during the week.
- Total Time20 minutes
- Yield4 servings
Ingredients
Mini Pizza Ingredients:
- 4 English muffins, cut in half
- 1/2 cup marinara or pizza sauce
- 3/4 cup shredded mozzarella cheese
- ~1 cup total of your favorite toppings, cut into small pieces
Topping ideas (makes 8 mini pizzas):
Peppery Pepperoni: chopped green bell pepper + sliced pepperoni
Total Veggie: shredded carrots + chopped bell pepper + chopped spinach + sliced mushrooms
Meaty Pineapple: cooked chopped sausage or bacon + chopped pineapple
Shroomy Spinach: chopped spinach + sliced mushrooms
Instructions
- Prep & sauce: Preheat the oven to 400°F, or use a toaster oven without preheating. Cut English muffins in half and place cut-side up on a lined baking sheet. Spread about 1 tablespoon of sauce on each half and top with a pinch of mozzarella.
- Add toppings & bake: Add roughly 2 tablespoons of toppings to each mini pizza, finish with a small sprinkle of cheese, and bake at 400°F for 5–7 minutes in a preheated oven. In a toaster oven (no preheat), bake at 400°F for 9–10 minutes.
- Serve and store: Cool completely, then pack into airtight containers. Two mini pizzas per meal makes a balanced portion; add fresh veggies or fruit as sides. Store in the refrigerator for 3–4 days.
- To reheat: Warm in a toaster oven at 400°F for 4–5 minutes or microwave for about 30 seconds (microwaving may affect crust texture). These also taste great cold.
Equipment
Quarter Sheet Pan
2 Compartment Glass Meal Prep Containers
Notes
Freezing: After cooking, freeze mini pizzas on a baking sheet for at least 4 hours, then transfer to a freezer bag or container for up to 3 months. Reheat from frozen in a toaster oven at 400°F for 12–15 minutes, or thaw in the fridge overnight and serve cold or reheat.
Nutrition info is an estimate and reflects two mini pizzas without sides.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Baked
Nutrition
- Serving Size: 2 mini pizzas
- Calories: 234
- Fat: 11g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 12g