English muffin pizzas

The Pre-Toast: Preheat your oven (or toaster oven) to 400°F. Place the split English muffins on a baking sheet, cut-side up. Toast them in the oven for 3–5 minutes until the edges are just starting to turn golden brown. This creates a “barrier” so the sauce doesn’t soak in.
The Sauce: Spoon about 1–2 tablespoons of sauce onto each muffin half. Use the back of the spoon to push the sauce into the nooks.
The Cheese: Pile on the mozzarella. Go all the way to the edges—as the cheese melts, it will create a crispy “skirt” around the rim of the muffin.
The Decorating: Add your pepperoni and other toppings. Sprinkle the Italian seasoning and Parmesan over the top.
The Bake: Return the tray to the oven and bake for 8–10 minutes, or until the cheese is bubbly and starting to show little brown spots.
The Broil (Optional): If you like your cheese extra “well-done,” pop the broiler on for the last 60 seconds. Keep a close eye on it!

The Butter Barrier: For an extra decadent crust, lightly brush the toasted muffins with a tiny bit of Garlic Butter before adding the sauce. It adds a “Garlic Bread” vibe to the base.
The Meat Prep: If you’re using sausage or ground beef, make sure it’s fully cooked before putting it on the muffin. These don’t stay in the oven long enough to cook raw meat.
Don’t Over-Sauce: English muffins are small. If you drown them in sauce, the toppings will slide off like a cheesy landslide. Less is more here.