One of the things you learn after 34 years of marriage is the delicate ballet of who-does-what. The dance has changed with Charlotte and me over the years, but the one thing that's been a constant is that Friday and Sunday night dinners are my territory.
That doesn't mean I channel my inner Bobby Flay (couldn't even if I tried) but it does mean I'm responsible for the meal. Charlotte's OK with me calling our favorite neighborhood pizza guys iFratelli or taking her out to a local restaurant. But, when I don't choose either of those options, I fall back on a handful of tried-and-true recipes.
Since we love pizza, I came up with this idea during the early days of our marriage. We liked it back then because all you really need to pull it off is English muffins, pizza sauce and provolone cheese. Over the years, I've tweaked it, spiced it up and perfected it into the recipe below. Yes, it is spicy, but it doesn't have to be. If you don't want it "Texas style" then, pardner, just omit the jalapenos and green chilies. We'll keep it our little secret, OK?
If You Don't Want the Heat...Stay Out of the Jalapenos
Preheat oven to 450 degrees.
Split the English muffins in half and place open-side-up on a greased cookie sheet.
Spray each half with 2-3 squirts from the Wish Bone Salad Spritzers Italian Dressing.
Sprinkle with garlic bread seasoning and Italian seasoning; then top with shredded parmesan cheese.
Bake 10 minutes; Remove from oven and let cool for 10 minutes. Lower oven heat to 400 degrees.
Put 2 tablespoons pizza sauce on each English muffin half.
Top each one with 1/2 teaspoon chopped green chilies. (Omit this ingredient if you don't like spicy food.)
Then layer each muffin half with provolone cheese followed by pepperoni, sliced jalapenos and sliced cherry tomatoes to taste. Note: If you don't want the HEAT, delete the jalapenos.
Place uncovered English muffins in oven; bake at 400 degrees for 20 minutes, or until cheese begins to bubble and turn brown.
Remove from the oven and let stand 5 minutes. Serve.
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