Pizza English Muffins

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pizza English Muffins to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pizza English Muffins, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds ground beef
• 1 1/2 pounds bulk pork sausage
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon garlic salt
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 3 (12 ounce) packages English
• muffins, split
• 3 cups shredded mozzarella
• cheese
• 2 cups shredded Cheddar cheese
• 2 cups shredded Swiss cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain

Step 2: Technique & Execution

Stir in the tomato paste, garlic salt, oregano and cayenne

Step 3: Technique & Execution

Spread over the cut side of each English muffin

Step 4: Technique & Execution

Place on baking sheets

Step 5: Technique & Execution

Combine the cheeses; sprinkle over meat mixture

Step 6: Technique & Execution

Freeze for up to 3 months or bake at 350 degrees F for 15-20 minutes or until heated through.