Mini Mummy Pizzas

Servings: servings (12 mini pizzas total)

Calories: 309cal

Preheat oven to 425 F.
Cut English muffins in half and place on baking sheet, cut side up. Place in preheated oven for 5 minutes. Remove to a cooling rack.
I found that toasting the muffins for 5 minutes before adding toppings gives the pizzas some structure. You can use a toaster as well, just lightly toast them. This really helps when picking up a mini pizza. They are sturdy enough to make them easy to lift, but not too crunchy that they are hard to eat.
6 English muffins
Spoon 2 tablespoons of pizza sauce onto each muffin half. Spread to the edges.
1.5 cups pizza sauce
Place 2 sliced olives in the sauce in the upper third of each muffin for the eyes.
black or green olives
Cut the sting cheese sticks to a little longer than the English muffins so the cheese doesn’t hang over the edge too much. Pull sections of cheese from the stick and lay in a criss-crossing pattern across the sauce, leaving the eyes visible.
You can use the extra pieces of cheese you cut off to fill in gaps, or save to eat them later!
12 string cheese sticks
Place the pizzas back into the oven and bake 8-10 minutes, or until cheese is melted and beginning to brown.
Remove and let cool slightly before devouring!

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We made our pizzas with the simplest of toppings. You can certainly add other things like sausage, pepperoni, and veggies. If you do, I would suggest layering those on after the sauce and before the cheese. This way the cheese bandages will still be visible!
You can use black or green olives. Pimento stuffed olives look more “eye-like” when sliced!
If you don’t have pizza sauce, spaghetti sauce works just as well. Or you can make our homemade pizza sauce!

Course: Appetizer, Dinner, Lunch

Cuisine: American

Prep Time10

Cook Time15

Total Time25