English Muffin Pronto Pizza

1 can (11-oz) condensed tomato soup
1 small clove garlic, minced
4 English Muffins
Oregano
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.

This recipe is from the 1966 cookbook, "Cooking With Soup - A Campbell
Cookbook".

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