Posts Tagged ‘mini-pizzas’


When is a recipe more than just a recipe? If the mere thought of a particular recipe opens a floodgate of memories, then it transcends its written words. For me, this recipe for Pizza Spread falls into that category. This recipe, with only a few ingredients and very brief instructions, has been in my family for quite some time. No one in the family can remember the original source, but all can remember coming home from school and munching on mini pizzas made from Pizza Spread and English muffins. During my happy-but-poor years of marriage, I presented almost everyone I knew with jars of homemade Pizza Spread for Christmas. Fast forwarding to another decade, I remember the excitement in my children’s faces, when I’d make Pizza Spread for them. Later, when they left home for college, they did not leave empty-handed. One hand held a jar of Pizza Spread and the other held a bag of English muffins. Now my children make Pizza Spread on their own and I see mini pizzas in their children’s futures. One thing all Pizza Spread lovers agree on is the number of mini pizzas that are eaten: tasting just one mini pizza is impossible; nibbling on two is highly unlikely; eating a mere three is more probable, and devouring four to six is most likely!

Pizza Spread
Recipe from Linnell’s mom
pizza spread

1 two-pound block of Velveeta Cheese
2 cubes of butter, room temperature
2 – 6 ounce cans of tomato paste
2 teaspoons of dried oregano
8 stalks of green onions, sliced into thin rings
English muffins

1. Cut Velveeta into small cubes and then put into a large mixing bowl, food processor bowl, or electric mixer bowl.
2. Cut butter into small cubes and add to mixing bowl.
3. Add the two cans of tomato paste and dried oregano.
4. Wash and slice the green onions and add to the cheese mixture.
5. Blend all ingredients thoroughly together.

To Serve:
1. Turn on oven broiler.
2. Cut English muffins in half.
3. Spread English muffin halves with Pizza Spread and place them on a cookie sheet.
4. Broil until spread is melted and bubbling slightly.

Linnell’s Notes
1. Although any type of bread can be used, English muffins work particularly well with this recipe. The melted Pizza Spread flows into all the nooks and crannies of the muffins!

2. I do not add any additional salt. The Velveeta is plenty salty for me. In addition, I use unsalted butter.

3. Keep a watchful eye on the muffins when they are under the broiler, because they can burn quickly!

4. Store in an airtight container in the refrigerator.


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If Peter Piper picked a peck of pickled peppers, where’s the peck of pickled peppers Peter Piper picked? Well, just maybe Peter made some of these light, summer-fresh, pepper pizzas and ate them all up!

Pepper Pizzas
Adapted from a recipe in the July 1989 Sunset Magazine

6 English muffins
1 small yellow bell pepper, stemmed, seeded, and thinly sliced
1/2 cup thinly sliced onion
2 cups (1/2 lb) Pepper Jack cheese, shredded
1 small fresh Anaheim green chili, stemmed, seeded, and thinly sliced
Olive oil
Pinch of both salt and pepper

1. Split English muffins in half and lay, cut side up, on a baking sheet. Broil 4 to 6 inches from heat until lightly toasted, then turn muffins over and toast other side, about 4 minutes total. Remove and set aside.

2. Put a little olive oil in a small fry pan and when the oil is hot, add the onion slices. As soon as the onion becomes golden-brown, add the yellow peppers. Stir. Add salt and pepper and then stir until onions are caramelized and peppers are just slightly limp. Remove from heat and set aside.

3. With cut sides up, evenly cover each half of English muffin with bell pepper and onion mixture. Top with shredded cheese and then Anaheim chili slices.

4. Return to broiler until cheese melts, about 4 minutes.

Makes 12.

Linnell’s Notes:
1. For a less spicy pizza, shredded Swiss cheese can be substituted for the Pepper Jack.

2. The original recipe called for raw onions and peppers to be placed on top of the English muffins. I’m not a fan of raw onions, so I sauteed the onions to caramelize them and then added the peppers to cook them slightly. Caramelizing onions brings out their flavor.

3. Of course I used more onion, yellow pepper, and cheese than the recipe called for!


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