Stamp Makes Lunch: English Muffin Pizzas

There is a time for fancy pizza—date night!  And a time for awful pizza—3am, college night!  And of course, a time for party pizza—the kind you would never actually buy for yourself, but it’s kinda good, and the cheese is all congealed and it’s room temperature and somehow, the stuff is amazing, probably because it isn’t yours and there is an unlimited supply of it and eating it makes this whole weird kids party a lot more tolerable.  And there is also a time for snack-sized pizzas that are so wonderful and satisfying and apparently, so easy to make that certain high-functioning stuffed animals can prepare them in a matter of minutes.

I introduced you to Stamp in my return blog entry, posted last Tuesday.  Perhaps you remember that Stamp is the best stuffed animal ever and everyone who meets him is obsessed with him.  He loves to travel and likes Kanye West and chocolate chip cookies.  And making phone calls, but duh.  Once, Ryan and I met my parents for breakfast and my mom was giving me a hard time about keeping my purse zipped.  And Ryan was like “but then Stamp can’t breathe!”  Honestly, cutest thing ever.

Anyway, back to the topic at hand.  I had just walked in the door, sweaty and flushed from a 30 minute run, when Stamp offered to make a light meal for us.

“Yo, I want to make lunch!”

“Stamp, we have no food, we’ve been avoiding grocery shopping and living off of Kashi bars and Swiss cheese for the past few days.  You know how we get before a Costco run.”

“Listen, you’re gross and you’re going to turn into an almond and you always put so much effort into Ryan’s lunch and then just eat cereal and plain yogurt in front of your computer at work.”

“Stamp, you’re kinda being a brat.  But you can make lunch.  No grilling though, you have awful HMO coverage.”

We might be baking coffee cake or something later.  But for now, Stamp’s lunch will have to suffice.  Read on!

English Muffin Pizzas


  • English muffin, split and toasted
  • olive oil, just a drop
  • 2 TBSP marinara/spaghetti sauce
  • 1.5 ounces mozzarella cheese (fresh – sliced thin; pasteurized – shredded)
  • crushed red pepper and dried oregano, to taste
  • fresh basil, if available


  1. Preheat over or toaster oven to 450.
  2. Toast split English muffin, to medium or until somewhat crunchy.  We are toasting the muffin to protect it from moisture.
  3. With an oil mister or the back of a spoon, spray or spread just a drop of olive oil onto the insides of the muffin.
  4. Add 1 tablespoon prepared tomato sauce to each side of the muffin.
  5. Add a sprinkle of oregano and crushed red pepper, if you’d like.
  6. Add mozzarella cheese.
  7. Bake until cheese is melted and bubbling.  We like to raise the temperature to broil for the last minute or so to get the cheese really gooey.
  8. Add finely chopped basil, if you want.  Eat!


Our ingredient choices:  Rudy’s Organic Whole Grain Wheat English Muffins, Trader Joe’s Organic Marinara Sauce, Trader Joe’s Whole Milk Fresh Mozzarella Log.   These are some of our favorites.

We love using English Muffins because the end-result is a mini-deep dish pizza, which is not something we would normally eat.

Have a safe and happy weekend.

3 Responses to “Stamp Makes Lunch: English Muffin Pizzas”
  1. Great idea for some mini pizzas!!!

  2. Mom says:

    What a good little chef that Stamp is! Are there no child protection laws in California? Is it safe for him to use an oven?

  3. Michelle says:

    How cute! The pizzas look great too 🙂

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