Mini Fish Pizzas Recipe
- 4 English muffins or other bread rolls
- 4 tablespoons sun-dried tomato pesto
- 4 medium tomatoes, each cut into 6 slices
- 1 (8 ounce) can corn kernels, well drained
- 1/2 cup coarsely grated mozzarella cheese
- 1 (8 ounce) can tuna packed in water, drained and flaked
- 3 ounces cooked shelled shrimp
- 3 ounces squid rings, thawed if frozen
- 8 teaspoons extra-virgin olive oil
- Salt and fresh-ground pepper
- Chopped parsley
- Heat the oven to 400 degrees F. Put a heavy baking sheet in the oven to heat.
- Split the rolls in half and spread the cut sides with the pesto, right to the edges. Arrange 3 slices of tomato on each half and sprinkle with the corn kernels and grated mozzarella.
- Divide the tuna, shrimp, and squid rings between the pizzas. Season with salt and pepper to taste and drizzle each pizza with 1 teaspoon oil.
- Put the pizzas on the hot baking sheet and bake until the cheese just melts, 10 to 12 minutes. Sprinkle with parsley and serve.
