Ingredients:

  • 6 large English Muffins, split horizontally (12 halves)
  • 1 tbsp Olive Oil (extra virgin)
  • 1 cup Crushed Tomatoes (or smooth tomato purée/passata)
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Dried Basil
  • Pinch Sea Salt and Black Pepper
  • 6 oz Low-Moisture Shredded Mozzarella Cheese
  • 1 small tin Pitted Black Olives, drained thoroughly (approx. 60 g)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Split the English muffins horizontally to create 12 bases and place them cut-side up on the prepared baking sheet.
  2. Pre-Toast/Prevent Sogginess: Lightly brush the cut surface of the muffins with olive oil and bake for 3–5 minutes until just slightly toasted. Remove from the oven.
  3. Season the Sauce and Prep the Spiders: In a small bowl, combine the crushed tomatoes, garlic powder, oregano, basil, salt, and pepper. Mix well. Halve 12 olives lengthwise for the spider bodies. Take the remaining 18–24 olives and slice them very thinly crosswise to create small strips/rings for the legs.
  4. Assemble and Bake: Spoon approximately 1–1.5 tablespoons of the seasoned tomato sauce onto each toasted muffin half, spreading evenly. Sprinkle a generous layer of shredded mozzarella over the sauce. Bake for 7–9 minutes, or until the mozzarella is fully melted and bubbling slightly.
  5. Decorate: Immediately after removing the pizzas from the oven, place one half-olive (the 'body') near the centre of each mini pizza. Arrange six thin strips of sliced olive (the 'legs') around the body—three on each side—to resemble spider legs. Serve warm.