• 6 wholegrain English muffins
• 140g tub pizza sauce
• 2 cups grated mozzarella cheese
• ½ green capsicum, diced
• 100g thinly sliced ham, chopped
• 225g can pineapple pieces in natural juice, drained
• 1 tsp dried oregano
• ½ tsp paprika
Preheat the oven to 180°C. Line a baking tray with baking paper. Split the muffins and toast them. Place onto the tray in a single layer.
Divide and spread the pizza sauce among the muffins.
Top with half of the cheese, then capsicum, ham and pineapple. Sprinkle with oregano and paprika then top with remaining cheese.
Bake for 8–10 minutes or until cheese is bubbly. Serve with cucumber and carrot sticks and a salad of cos lettuce and cherry tomatoes. Garnish with chopped fresh parsley, if desired.