Individual pizzas on English muffins

Ingredients:

• 2 tbsp. l. olive oil
• 1 onion, chopped (about 2 cups)
• 2 small carrots, grated
• 1 red bell pepper, chopped (about 2 cups)
• 1 medium zucchini, cut into 1/2-inch pieces (about 3 cups)
• 1 clove garlic, thinly sliced
• 1 can (800 g) of canned crushed tomatoes
• 6 English muffins, cut horizontally in half
• 1.5 tbsp. grated mozzarella (about 170 gr.)
• 1/4 cup grated Romano cheese
• Toppings: sliced ​​pepperoni or ham, grilled sausage or bacon, olives, cooked chopped broccoli, hot peppers or pineapple

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened and beginning to darken, about 5 minutes. Add the carrots, pepper, and zucchini and cook, stirring, until softened, about 15 minutes. Add the garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Continue cooking, stirring, until the vegetables are golden brown, about 10 minutes.
2. Add the pureed tomatoes. Pour 1 cup of water into an empty tomato can and pour into a saucepan. Reduce the heat to medium-low and simmer until the vegetables are very soft and the sauce has thickened slightly, about 20 minutes. Puree the sauce with an immersion blender or transfer it to a regular blender and blend until smooth, holding the lid slightly ajar with a kitchen towel to prevent the hot sauce from splattering. Season with salt and pepper if needed and let cool. You will have about 5 cups of sauce.
3. While the sauce is simmering, place the English muffin halves in a single layer on a baking sheet and lightly toast in a toaster oven or broil for 2-3 minutes. Spread 1-2 tablespoons of sauce on each bun. Mix the two cheeses and sprinkle over the sauce. If serving immediately, add desired toppings and broil in a toaster oven or broil until the cheese is melted, 2-3 minutes.
4. If you prepare in advance:
   Place the entire baking sheet of mini pizzas in the freezer and freeze until firm, about 1 hour. Then transfer the pizzas to a freezer bag until ready to eat. To reheat, place the frozen pizzas on a piece of heavy-duty foil, add any toppings of your choice, and bake in a toaster oven at 200°C (400°F) until golden brown and the cheese is melted, 13-15 minutes.
5. Note:
   This recipe makes more sauce than you need for 12 pizzas. Refrigerate any leftover sauce for up to 1 week and use it in any dish you normally use tomato marinara sauce for; or freeze it in 1-cup portions in plastic freezer bags.