Ree used to buy mini pizza bagels for her sons Bryce and Todd who, as kids, loved them so much that supplies would often run out. She developed this homemade version to satisfy the demand and they went down a storm.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 24 mini pizzas |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 24 mini pizzas |
Ingredients
- 12 mini bagels, split
- 1/2 cup jarred pesto
- 1 1/2 cups pizza sauce
- 2 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 cup mini pepperoni
- One 4-ounce can sliced black olives
- 6 mini bell peppers, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Divide the bagels between the sheet pans so there are 12 halves on each. Spread the top of each bagel half with 1 teaspoon of the pesto, then spread each with 1 tablespoon of the pizza sauce.
- Divide the mozzarella between 2 bowls, then divide the Parmesan between the same bowls. Add all of the pepperoni to one of the bowls with the cheese mix and toss to combine. Mound the cheese and pepperoni mix onto 12 of the bagel halves.
- Add the olives, peppers and shallots to the bowl with the remaining cheese mix and toss to combine. Top the remaining 12 bagel halves with this mix. Sprinkle the tops of all the bagels halves with the Italian seasoning.
- Bake until the cheese is bubbling and lightly browned, 12 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 149 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 17 mg |
| Sodium | 401 mg |
| Serving Size | 1 of 24 servings |
| Calories | 149 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 17 mg |
| Sodium | 401 mg |
Reviews
So easy and delicious, it was perfect football food!
Do you freeze them before or after baking?
Goes well with Brookies and some kind of dip.