Vegetable Pizza Muffins

Ready or not, back to school season is here! These portable Vegetable Pizza Muffins would be perfect tucked into school lunches or enjoyed as after school snacks. They’re as easy to customize as they are to eat! We’re incorporating the broccoli and bell pepper from this week’s box, but you can customize this recipe with whatever you received. Chopped kale, summer squash, or mushrooms would be delicious, too!

Looking for more meal and snack ideas for the busy season ahead? Here are a few ways to make good use of your produce delivery!

Breakfast ideas:

• Overnight Oats Three Ways

• Harvest Frittata Cups

• Sheet Pan Banana Berry Protein Pancakes

Snack ideas:

• Sweet Potato Energy Bars

• Apple Snacks Three Ways

• Lemon Bar Energy Bites

Weeknight meals ideas:

• Meatless Sloppy Joes with Sweet Potato Fries

• Broccoli, Zucchini, and Pepper Pasta

• Braised Chicken with Peaches Over Orzo

And don’t forget about our Diced & Easy meal kits. With veggies already sliced and diced, dinner is ready in less than 20 minutes!

We’d love to see what meals and snacks you’re making with this week’s produce! Be sure to snap a photo, post it to social media, and tag us @perfectlyimperfectproduce so we can share your ideas to inspire others in our community.

Vegetable Pizza Muffins

Active time: 30 Min.

Total time: 45 Min.

Yield: 12 pizza muffins

Ingredients:

½ tablespoon olive oil

1 cup finely chopped Perfectly Imperfect broccoli

1 cup finely chopped Perfectly Imperfect red bell pepper

½ teaspoon dried oregano

½ teaspoon garlic powder

Salt and pepper

Flour, for dusting

1 pound pizza dough, store bought or homemade, at room temperature

½ - ¾ cup pizza sauce

1 ¼ cups finely shredded Italian-style cheese, plus more for topping

1-2 ounces sliced pepperoni, optional

Extra pizza sauce, for serving

Instructions:

Preheat oven to 425 degrees. Grease a standard 12-cup muffin pan.

Heat the olive oil in a skillet over medium heat. Add the broccoli and red bell pepper and saute for 7 to 8 minutes, or until soft but not mushy. Season with oregano and garlic powder and cook for 30 more seconds. Season to taste with salt and pepper; set aside.

On a floured work surface, roll the dough out into a 15x10 inch rectangle. Top with pizza sauce, using a spoon to spread it to the edges. Sprinkle half of the cheese over the sauce. Top with the pepperoni and sauteed broccoli and bell pepper, followed by remaining cheese.

Beginning at the long end, roll the dough into a log, jelly-roll style. Cut the log crosswise into 12 equal pieces. Place one piece, cut side up, in each muffin tin, pressing down slightly. Sprinkle the tops of the pizza muffins with cheese, then transfer to preheated oven. Bake for 12 to 15 minutes. Remove pan from oven and allow pizza muffins to rest in pan for 5 minutes.

Serve out of the oven with warm pizza sauce, or refrigerate for up to 4 days to enjoy cold or reheated throughout the week.

By Carolyn Hodges, MS, RDN