From a history standpoint, I won’t dive into the origins of the English muffin simply because the origin doesn’t seem to be that clear. Some claim the English muffin is actually an American invention. Others claim it’s English, but with some slight modifications over time. It seems they began as another version of an English crumpet and have been marketed in North America in some form since the late 1850s (they were called toaster crumpets then).
An English muffin is a flat, savory yeasted flatbread, made from wheat flour (in most cases). It is made on a griddle, not in the oven like ‘regular’ muffins would. As with any food there are a ton of variations on the recipe. Their main distinguishing characteristic–although they are smooth on the outside, holes cover the interior surface. Those holes provide little pockets to hold melted butter or drops of marmalade, jam or jelly.
English Muffin Pizza is inspired by the infamous pizza bagels (and/or bagel bites). Pizza bagels didn’t come on the scene until about 1959 and there are actually several claims as to who invented them. The earliest claimed version was a pizza cooked on half of a bagel that was baked without a hole…which is kind of like an English muffin. Could this be the earliest iteration of the English Muffin Pizza?
That being said, English muffins actually can be used in numerous ways such as:
– hamburger buns next time you make burgers
– a side of garlic bread on pasta night
– the base of an appetizer instead of crackers
– in your favorite panini sandwich instead of bread
– avocado toast with an English muffin
These mushroom pizzas make a great little lunch.
| Servings |
|
- 3 Tbsp olive oil, divided
- 85 gm shitake mushrooms, trimmed, sliced (1/4-inch)
- 85 gm baby portabella (cremini) mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp fresh rosemary, chopped, DIVIDED
- 2 tsp fresh thyme leaves, DIVIDED
- 2 Tbsp sherry, optional
- 2 English muffins, any variety, split
- 4 28 grams EACH Havarti cheese slices, cut For a flavor boost, use a blend of Havarti & Fontina cheese.
Ingredients
|
Rate this recipe!
|
- Heat large skillet over medium heat. Add 2 tablespoons of the olive oil and mushrooms; sauté 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Add garlic and herbs; continue cooking 1 minute. Stir in sherry; remove from heat.
- Toast muffins; place on baking sheet. Brush with remaining 1 tablespoon olive oil; cover with cheese. Top evenly with mushroom mixture & a bit more cheese.
- Broil 2 minutes or until cheese is melted. Sprinkle with remaining herbs.