Ingredients
• 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
Method
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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.
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Divide and spread the pizza sauce among the muffins.
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Top with half of the cheese, then capsicum, ham and pineapple. Sprinkle with oregano and paprika then top with remaining cheese.
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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.
