English Muffin Pizzas

Gloria and Shorey make several variations on this recipe, topping the muffins with olives, tomatoes, anchovy fillets, mushrooms, and the like. The muffin halves are toasted until nicely browned and hard on top; this is important, because garlic is then rubbed over the hard brown surface, abrading it and giving the bread a wonderful taste and smell. If the surface of the muffins is still soft, the technique won’t work. Then the muffins are topped with ham and cheese, and a little oil and pepper, and placed under a hot broiler until the cheese is melted and bubbling.

Makes 4 small muffin pizzas; serves 2

• 2 English muffins
• 1 large garlic clove, peeled
• 4 slices boiled ham (about 2 ounces)
• 4 slices sharp cheddar cheese (about 2 ounces)
• 2 teaspoons olive oil
• ⅛ teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh parsley

Place an oven rack 7 or 8 inches below the broiler and turn the broiler on.

Split the muffins into halves with your hands, a fork, or a knife. Place the halves in a toaster and toast until nicely browned. Rub the garlic firmly over the surface of the toasted muffin halves. (You should use most of the garlic.)

Arrange the muffin halves on a baking sheet lined with aluminum foil. Cover with the ham slices and then the cheese. Sprinkle with the oil and pepper. Place the baking sheet under the hot broiler and cook for 4 to 5 minutes, until the cheese is melted and bubbling.

Garnish the pizzas with the parsley and serve immediately.