The Best English Muffin Pepperoni Pizza

Ingredients

serves Makes 8 English muffin pizzas, active time 20 minutes, total time 30 minutes

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 tablespoon butter
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 3 tablespoons finely chopped fresh parsley leaves, divided
• 3 tablespoons finely chopped fresh basil leaves, divided
• pinch red pepper flakes
• 1/2 teaspoon dried oregano
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 1 stick pepperoni, preferably natural casing, cut into 32 slices
• 4 English muffins, split in half
• 4 ounces grated Mozzarella cheese
• 2 ounces grated Parmesan cheese, plus more for serving

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 500°F. Heat oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, 1 tablespoon parsley, 1 tablespoon basil, pepper flakes, and oregano and cook, stirring frequently until aromatic, about 1 minute. Add tomatoes and sugar. Bring to a simmer and cook, stirring occasionally, until lightly thickened, about 15 minutes total. Season to taste with salt and pepper and stir in another tablespoon of parsley and a tablespoon of basil.
   
2. While sauce is cooking, heat half of pepperoni slices in a large non-stick skillet over medium-high heat until cupped and crisp around edges, about 2 minutes. Transfer to a large plate, leaving rendered fat in pan. Add four English muffin halves cut-side-down to skillet and swirl to pick up all fat. Cook until well-toasted, about 2 minutes. Transfer to a foil-lined baking sheet. Repeat with remaining pepperoni and English muffin halves.
   
3. Coat each English muffin half with sauce. Spread half an ounce of mozzarella on each English muffin, followed by 1/4 ounce of Parmesan cheese. Place 4 pepperoni slices on top of each pizza and top with a little bit more grated Parmesan.
   
4. Bake until English muffins are crisp underneath and cheese is melted and just starting to brown, about 5 minutes. Top with extra Parmesan cheese immediately after removing from oven. Drizzle with olive oil, sprinkle with remaining parsley and basil, and serve.

Mini Muffin Tin Cinnamon Rolls

Special equipment

24-cup mini muffin tin, whisk

Ingredients

serves makes 24 mini rolls

• For the Cinnamon Rolls
• 1/2 17.3 ounce package frozen puff pastry, thawed
• 2 tablespoons butter, melted
• 6 tablespoons light brown sugar
• 4 tablespoons sugar
• 2 teaspoons cinnamon
•  
• For Glaze
• 2/3 cup confectioners sugar
• 1 1/2 tablespoon heavy cream, plus more if needed

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Grease 24 cup mini muffin tin with butter. In a small bowl, whisk together light brown sugar, sugar, and cinnamon; set aside.
   
2. For the Cinnamon Rolls: Place puff pastry, long side facing you, on a lightly floured surface. Brush with butter. Top pastry with cinnamon sugar mixture, leaving a 1/4-inch border around all sides. Roll pastry up, jellyroll style, into a log. Brush top with butter and cut into 1/2-inch rolls. Place a roll cut-side down in each muffin tin. Bake until pastries are puffed and golden, about 20 minutes. Let cool then run a sharp knifE around sides of pastries and release from pan.
   
3. For the Glaze: Whisk together confections sugar and heavy cream, adding cream by the teaspoon until a thick yet pourable consistency is reached. Drizzle over cinnamon rolls. Let sit for 15 minutes or until set.