Pesto Pizzette

Use as a quick snack, lunch, or appetizer. I like to serve it as an appetizer to a big salad dinner or with drinks. So quick and easy (if you have pesto on hand)!

Ingredients

• Ezekiel English muffins (as many as you want)

• Pesto (homemade or store bought)

• Optional toppings: canned or frozen artichokes, tomatoes, mushrooms, peppers, Kite Hill ricotta cheese, etc. Keep it simple so that the pesto is not overwhelmed.

Instructions

English Muffin Prep :

1. Defrost Ezekiel English Muffin if frozen (microwave or take out the day before).

2. Split muffin in half and toast the muffin in toaster to get crusty.

3. Once the muffins are crusty and browned, set aside until almost ready to serve (it doesn't matter if they cool off).

Pizzette Assembly and Baking:

1. Spread a heaping tbsp or so of pesto on each toasted muffin half and top with veggie of choice or leave plain (canned artichoke drained and patted dry and cut into thirds is delicious).

2. Spray the top with 2-3 quick spritzes of olive oil and toss on a pinch of salt and freshly ground pepper (or a few red pepper flakes).

3. Place the pizzettes in either an air-fryer or oven: air-fryer at 360 degrees for about 3-5 minutes and oven pre-heated to 425 convection roast for 6-9 minutes until tops are browned.

4. You can serve them as they are or use a pizza cutter to make them into smaller wedges or halves.

5. Optional toppings: artichoke, tomatoes, mushrooms, peppers, Kite Hill ricotta 'cheese', etc. Keep it simple so the pesto is not overwhelmed.