Name: English Muffin Pizzas with Sun-Dried Tomato Pesto & Artichokes
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 6 English muffins; 1 cup shredded cheese, Italian blend; 135 ml sun-dried tomato pesto; Italian seasoning; salt

English Muffin Pizzas with Sun-Dried Tomato Pesto & ArtichokesEnglish Muffin Pizzas with Sun-Dried Tomato Pesto & Artichokes — a 15-minute snack recipe with 6 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

6 English muffins

1 cup shredded cheese, Italian blend

135 ml sun-dried tomato pesto

Italian seasoning

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Split muffins and arrange, cut-side down, on a large baking sheet pan. Place in the oven and broil, flipping halfway through, until toasted, about 2 minutes. Remove from oven.

Meanwhile, drain and slice artichokes lengthwise.

Spread toasted muffins with pesto, then top with artichokes, cheese, Italian seasoning, and salt.

Return baking sheet to the oven and broil until pizzas are warmed through and cheese is melted, 1-2 minutes. Remove from oven.

To serve, divide pizzas between plates and enjoy!

Open this recipe in Flambette