Pronto Pizza using English Muffins
From the 1966 “Cooking With Soup - A Campbell’s Cookbook”
1 can (11-oz) condensed tomato soup
1 small clove garlic, minced
4 English Muffins
Crushed red peppers, if desired
4 ounces Mozzarella or sharp Cheddar cheese, thinly sliced
Blend together soup and garlic.
Cut each muffin into 3, thin, round slices to form pizza base.
Toast english muffin slices.
Spread each muffin piece with soup and sprinkle with oregano and red peppers.
Cut cheese into small strips and place on top of muffin.
Broil until cheese is melted.
Makes 12 small pizzas.