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Pizza Bagels · Mini (Freezer-Friendly)

Mini Pizza Bagels

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for italian seasoning

    Instead of Italian seasoning

    • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
    • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
    • Dried oregano alone: The same amount. Stronger and simpler.

    More for Italian seasoning

  • Swaps for parmesan

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.

Step 1 of 7

Heat the oven to 425°F (220°C).
Line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
a sheet pan with parchment.

425°F

Step 2 of 7

Lay the bagel halves on the pan, cut side up.

Step 3 of 7

Toast (how to toast) Toast Heat nuts, seeds, spices or bread crumbs in a dry pan or oven until fragrant and lightly browned. 1. Spread them in a dry skillet over medium-low heat, or on a sheet pan at 350°F.2. Shake the pan or stir often.3. Watch and smell: the moment they smell nutty, they are close.4. Tip them onto a plate right away; the hot pan keeps cooking them. Done when: They are fragrant and a shade darker. Small seeds take 1 to 3 minutes; nuts in the oven 5 to 10. How to toast nuts, seeds, spices and bread: mistakes to avoid
them in the oven until the cut sides are dry and just starting to crisp, so the sauce doesn't soak in.

425°F

Step 4 of 7

Spread about 1 1/2 teaspoons of sauce on each half.

Step 5 of 7

Top each with a pinch of mozzarella, 2 mini pepperoni and a sprinkle of Italian seasoning and parmesan, if using.

Step 6 of 7

Bake until the cheese is melted, bubbly and starting to brown at the edges.

425°F

Step 7 of 7

Let them cool for 2 minutes before eating; the sauce is very hot.

All done

Enjoy!

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Ingredients

  • Swaps for italian seasoning

    Instead of Italian seasoning

    • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
    • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
    • Dried oregano alone: The same amount. Stronger and simpler.

    More for Italian seasoning

  • Swaps for parmesan

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.