1 can (10 3/4-oz) tomato soup
1 small garlic clove, minced
2 tsp dried oregano
4 English muffins, split
4 to 8 slices Mozzarella cheese, cut in half*
In a saucepan combine the undiluted soup with the minced garlic and the oregano. Stir with a wire whisk and heat over low to medium-low heat to blend the flavors. When mixture comes to a boil, remove from the heat.
Place the cut sides of the English muffin halves on a broiler tray. Spoon the soup mixture onto the muffins and spread to cover the tops. Place the cheese slices over the tops, using 4 to 8 slices depending on the amount of cheese you prefer.
Broil 5-inches from the heat until the cheese melts. Watch carefully to prevent burning.
Yield: 8 mini pizzas or 4 adult servings or 8 child servings.
1 small garlic clove, minced
2 tsp dried oregano
4 English muffins, split
4 to 8 slices Mozzarella cheese, cut in half*
In a saucepan combine the undiluted soup with the minced garlic and the oregano. Stir with a wire whisk and heat over low to medium-low heat to blend the flavors. When mixture comes to a boil, remove from the heat.
Place the cut sides of the English muffin halves on a broiler tray. Spoon the soup mixture onto the muffins and spread to cover the tops. Place the cheese slices over the tops, using 4 to 8 slices depending on the amount of cheese you prefer.
Broil 5-inches from the heat until the cheese melts. Watch carefully to prevent burning.
Yield: 8 mini pizzas or 4 adult servings or 8 child servings.
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