3 engish muffins, halved
30 ml tomato paste
30 ml pesto
15 ml olive oil
1/2 red onion, thinly sliced
3 mushrooms, sliced
1/2 zucchini, thinly sliced
3 pepperoni slices
3 mozzarella cheese slices
Toast muffins until golden. Let cool.
In a small bowl; mix tomato paste and pesto together. Spread equally over muffin halves.
In a large non-stick skillet; heat oil. Add onion, mushroom and zucchini. Cook until vegetables are soft and beginning to brown. Divide vegetables between muffins, top with pepperoni and then cheese.
Cook under preheated high broiler for 3 to 4 minutes or until cheese is melted and brown.
Serves 2