This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.
5 English muffins
¾ cup reduced fat grated mozzarella cheese
200g reduced salt tomato paste
⅔ can (~280g) pineapple pieces, canned in juice and drained
2 spring onions, finely chopped
- Preheat oven to 180°C.
- Spread one teaspoon of tomato sauce over half an English muffin. Place approximately 5 pineapple pieces on each muffin, a sprinkle of shallots and top with mozzarella.
- Bake for 5-10 minutes or until the cheese is bubbling and lightly browned.