<http://schema.org/articleBody>
" When I was a kid, my mom used to make little mini English-muffin pizzas for us (cute, and so 1980s, don&amp;#x27;t you think?). Here&amp;#x27;s an updated mini pizza that works as a snack and a great party appetizer...**** Chef Steve Sicinski at Mii Amo Spa, who&amp;#x27;s also the author of the forthcoming cookbook &amp;quot;Journey of Taste,&amp;quot; created a roasted corn and red pepper concoction that looks really yummy (check out more topping ideas for crackers and Melbas here). Here&amp;#x27;s his method: &amp;quot;For roasted corn and red pepper bruschetta &amp;#x27;mini pizzas&amp;#x27;, include a chopped tomato, basil, rice vinegar for sweetness, olive oil, and red onion. I like to put it on Melba, and then finish the whole thing with a touch of white cheddar and slightly melt it to keep it all together. The mixture also makes a great topper for a creamy tomato soup or an appetizer all on its own.&amp;quot; Enjoy! More from Vitamin G: *A cracker that tastes like pizza. *I&amp;#x27;m loving these new crackers. Photo: Steve Sicinski"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/05/afternoon-snack-mini-pizzas>