Joy Howard
Source: Parents Magazine


Credit: Jen Causey

Recipe Summary test

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Stir together ricotta, garlic, salt, and pepper in a small bowl; set aside.

  • Trim about 1/4 in. from each pepperoni slice to create a puppy snout. Trim bell pepper into 8 small wedges (about 2×1 in.) that look like puppy ears. Cut 4 of the olives in half crosswise to make 8 eyes. Halve the remaining 2 olives lengthwise to form 4 noses.

  • Spread ricotta mixture evenly onto split English muffin halves (about 1 Tbs. each). Top evenly with mozzarella. Decorate each with 1 pepperoni snout, 2 bell pepper ears, 2 olive eyes, and 1 olive nose.

  • Arrange pizzas on a rimmed baking sheet. Bake until cheese melts and pepperoni begins to crisp, about 10 minutes.

  • Let pizzas cool, then pack in a sealed container or wrap in parchment paper or plastic wrap and refrigerate until ready to add to lunch box with a cold pack. If freezing, let cool completely, then wrap and freeze for up to 2 weeks; thaw in refrigerator overnight before packing the next day.

Nutrition Facts

260 calories; fat 14g; saturated fat 7g; carbohydrates 17g; insoluble fiber 2g; sugars 1g; protein 16g; sodium 684mg; calcium 381mg; iron 1mg.