Slice tomatoes in half, and place onto a parchment lined baking sheet. Drizzle with 1 teaspoon olive oil and bake for 15-20 minutes until tomatoes caramelize slightly and release some of their liquid.
Make pesto by combining spinach, basil, pine nuts if using, garlic, parmesan cheese, ¼ cup olive oil, salt, and pepper, and blend until smooth.
When tomatoes are done, slice English muffins in half and place onto a baking sheet and bake for 5 minutes to toast slightly.
Remove muffins from the oven and top with pesto, shredded mozzarella cheese (about 2 tbsp. per muffin) and tomatoes.
Bake for 15-20 minutes until cheese is melted. Top with peas for the last 2 minutes of cooking.
Serve immediately or store in the refrigerator and/or freezer for easy lunch box additions.
Recipe by Village Farms at https://villagefarmsfresh.com/recipes/green-monster-english-muffin-pesto-pizzas