Today for my lunch, I made mini veggie pizzas with English muffins.
I preheated the oven to 425 degrees Fahrenheit. I spread pesto on the muffins and topped them with tomato slices, mozzarella cheese, broccoli, bell pepper, olives, arugula, and a drizzle of olive oil to top it all off. I baked them until the cheese was melted and the bottoms were crispy. They were delicious. This is definitely a school lunch recipe keeper!