English Muffin Pizza Recipe (2024)

FAQs

How do you make English muffin pizzas not soggy without bak? ›

The key to making the best English muffin pizzas is to toast the English muffins before you top them with sauce and cheese. This simple step keeps them from becoming soggy and undercooked, ensuring that each bite is filled with a satisfying crunch.

The English muffin pizza was invented to sell tomato sauce by the good folks over at Hunt's tomato sauce. In 1954, Hunt's brand tomato sauce started advertising the English muffin pizza with the hope of selling more canned tomato sauce.

The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.

English muffins are usually referred to simply as muffins in the UK; sweet American-style muffins are occasionally referred to as American muffins to differentiate. They are usually consumed with tea or coffee, and sometimes feature in afternoon tea served in UK hotels.

That said, the English muffin as many Americans know it, is the brainchild of British expat Samuel Bath Thomas who, in 1874, emigrated from his homeland of Plymouth, England, to the United States.

English muffins are particularly high in selenium, an important mineral that acts as an antioxidant and plays a key role in regulating thyroid hormone production ( 3 ). They also contain manganese, which is necessary for your metabolism, brain function, and bone health ( 4 ).

Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.

Can you eat English muffins without toasting them? ›

First things first: no store-bought English muffin should ever been eaten without first toasting it. Once toasted, an English muffin should sport a craggy, crunchy surface that gives way to a tender, chewy, light crumb.

— can be daunting. Where does all that dough go? 350 calories in a bagel is just too, too many; the English muffin, on the other hand, maxes out at about 150, meaning you can have at least two every morning.

A sandwich-sized English muffin provides 209 calories, 8 grams of protein, 41 grams of carbohydrate, 3 grams of dietary fiber, 3 grams of sugar, 2 grams of fat, and 391 milligrams of sodium.

If you like a pan-style or thick crust, make sure to par-bake the crust first until the dough no longer looks wet and is firm. Then, let it cool before topping it and fully baking it. If you like thin crust pizza, remember to cut your toppings down in half so your crust can crisp up and not remain soggy.

Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid. If the paper towels become damp, replace them every few days. Muffins will last up to four days stored this way.

Further, if you're in a humid environment, moisture from the air can get into your muffins and make them soggy. This is why storing muffins in an airtight container can help, but it's a delicate balance because if the container is too airtight, it can trap moisture from the muffin and cause sogginess.

Allow Your Muffins to Cool

Allowing them to cool slightly in the pan before removing them will help keep them from falling apart. This being said, you only want to leave them in the pan for a short amount of time—about five minutes. Any longer, and you run the risk of your muffins going soggy as they cool off.