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Quick Pesto Pizza with Iron & Vitamin C

Print Recipe
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Whole-wheat English muffins 4 halves for 2 servings
  • Pesto about 1/2 cup; classic basil or spinach-basil blend
  • Mozzarella cheese 1 cup shredded; part-skim or fresh torn
  • Parmesan 2–3 tablespoons, grated, optional for extra umami
  • Cherry tomatoes 1 cup, halved; vitamin C powerhouse
  • Baby spinach 1 cup loosely packed, chopped
  • Red bell pepper 1/2 pepper, thinly sliced; more vitamin C
  • Red onion 1/4 small, thinly sliced
  • Olives 2–3 tablespoons, sliced; optional, for briny depth
  • Cooked protein (optional 1/2 cup chickpeas, sliced chicken sausage, or tofu)
  • Crushed red pepper flakes optional, for heat
  • Fresh lemon 1/2, for a quick squeeze—vitamin C and brightness
  • Olive oil 1–2 teaspoons, optional for brushing
  • Salt & black pepper to taste

Method
 

  1. Heat your oven to 425°F (220°C) or set your toaster oven to “Bake.” If you're using an air fryer, preheat to 375°F (190°C).
  2. Split the English muffins and lightly toast them for 2–3 minutes until just crisp. This prevents soggy bottoms (no one asked for that).
  3. Spread 1–2 tablespoons of pesto on each muffin half. Don't drown it—pesto is potent.
  4. Add chopped spinach, bell pepper, onion, olives, and cherry tomatoes. Keep it even for clean bites.
  5. Top with mozzarella and a sprinkle of Parmesan. A little crushed red pepper if you like drama.
  6. Oven/toaster oven: 8–10 minutes until cheese melts and edges crisp. Air fryer: 5–7 minutes (check early so you don't incinerate lunch).
  7. Squeeze a little lemon over the top, season with salt and pepper, and drizzle a touch of olive oil if you're feeling fancy.
  8. Let them cool for 2 minutes, then demolish responsibly.