I used to use the phrase "The Best X" to describe a recipe that I had put an inordinate amount of time and energy into perfecting. But that was then, and this is now. These days, I try not to use words like "best" anymore because "best" is really a matter of taste and context, and every time we eat something, we're in a different mood or place or time in our lives.

Case in point is my old Best English Muffin Pizzas recipe. In that article, I talked about how toasting English muffins in the skillet can help seal them against sauce seeping in. I wrote about using cuppy pepperoni and making your own sauce.

But recently, when I found myself with some leftover English muffins and all the makings of English muffin pizzas, I took a different tack, and in that time and place, the new version I made was what I wanted and needed—even more than what I previously declared to be my "best" version.

To be clear: These weren't just English muffin pizzas. The "leftover English muffins" in question were originally made with leftover pizza dough (a very simple process, which you can read about here). That technically makes these leftover leftover pizza dough English muffin English muffin pizzas. It's that simple!

You following?

So, what did I do differently this time?

Well, instead toasting the English muffins in pepperoni fat in the skillet, I started by forming the foundation of my sauce by sweating crushed garlic, a pinch of chile flakes, and some dry Calabrian oregano in olive oil over low heat. Once the oil had picked up a touch of aroma, I dipped the cut side of my English muffins into it, then placed them under the broiler (I use my Wonder Oven Pro collaboration with Our Place) until toasty.

Meanwhile, I added some crushed tomatoes to the skillet (making sure to add them before the garlic started to brown or burn) and simmered the sauce gently.

For the pepperoni, rather than try to fit whole slices onto the English muffins, I instead decided to cut the slices into thin strips that I mixed directly with the shredded mozzarella. This is one of my favorite way to apply pepperoni to pizza. The thin strips of pepperoni end up curling and crisping in a nice even layer that adds flavor and crunch to every bite (this works equally well on other pizza styles, too).

After the muffins toasted, I topped them with the sauce and cheese/pepperoni mix, sent them back to the oven for the pepperoni and cheese to brown and crisp, then finished them off with some parmesan and a drizzle of olive oil.

Recipe: English Muffin Pepperoni Pizza

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

Crisp, garlicky English muffins that don’t go soggy.

Pepperoni in every bite.

Ready in about 20 minutes.

Nostalgic, but genuinely delicious.

Yield: 4 English muffins / 8 mini pizzasActive Time: 30 minutesTotal Time: 30 minutes

Ingredients

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

3 medium cloves garlic, finely crushed or minced

Pinch red pepper flakes

1 teaspoon dried Calabrian oregano or regular dried oregano

1 (14-ounce / 400g) can crushed tomatoes

Kosher salt and freshly ground black pepper

4 English muffins, split

4 ounces (115g) low-moisture mozzarella cheese, freshly grated

3 ounces (85g) pepperoni, cut into very thin strips

2 ounces (55g) finely grated Parmesan cheese

Method

Preheat broiler to high and position oven rack about 6 inches from the heating element.

Combine olive oil, garlic, red pepper flakes, and oregano in a medium skillet over low heat. Cook, stirring frequently, until garlic is fragrant but not browned, about 1 minute.

Dip the cut side of each English muffin half into the garlic oil mixture, allowing the surface to soak up a thin layer of oil. Arrange on a sheet pan cut-side up and broil until lightly golden and crisp around the edges, about 2 minutes.

Meanwhile, add crushed tomatoes to the skillet before the garlic begins browning. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes. Season to taste with salt and pepper.

Toss mozzarella and cut pepperoni together in a bowl.

Spoon sauce onto toasted English muffins and top with the mozzarella-pepperoni mixture.

Return to the broiler and cook until cheese is melted and browned in spots and the pepperoni is crisp, 3 to 5 minutes.

Finish with grated Parmesan and a drizzle of olive oil. Serve immediately.