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Recipe Detail Page
Margherita Pizza Bagels
Autumn 2023
Bagel Bites were a popular frozen snack in the ’90s. Recently discontinued in Canada, these mini pizzas are easy to make at home, especially if you use good-quality jarred sauce such as Rao’s or Carbone. Our version is amped up with crispy pepperoni cups, fragrant fennel pollen and hot honey. We’ve also got variations for those who don’t eat pork and/or cheese.
Omit pepperoni from recipe below. Sprinkle a few small basil leaves over each bagel before the second bake. Omit hot honey and fennel pollen garnish.
Makes 20 pizza bagels
1 tbsp (15 mL) canola oil
1 cup (250 mL) very thinly sliced pepperoni sticks
1 pkg (10 pieces) PC Original Mini bagels, halved crosswise (see TIP)
Extra virgin olive oil for brushing
1 cup (250 mL) good-quality tomato sauce, divided
2 cups (500 mL) grated mozzarella, about 7 oz (200 g), divided
Hot honey and fennel pollen to garnish
1. Preheat oven to 400°F (204°C).
2. Heat canola oil in a large nonstick frying pan over medium-high heat. When hot, add pepperoni. Cook, stirring constantly, until the slices curl up into cup shapes and render some fat, 45 to 60 seconds. Transfer with a slotted spoon to a plate lined with paper towel.
3. Place bagel halves, cut sides up, on a large parchment-lined baking tray. Brush lightly with olive oil. Bake on middle rack until just starting to brown at edges, 5 to 7 minutes. Remove from oven.
4. Smear each bagel with 2 tsp (10 mL) tomato sauce. Sprinkle each bagel with a rounded 1 tbsp (15 mL) mozzarella. Divide pepperoni evenly over bagels. Bake until cheese is melted and bubbly, 6 to 8 minutes. Remove from oven. Cool a few minutes then drizzle with hot honey, sprinkle with fennel pollen and serve.
Makes 20 pizza bagels
TIP If you can’t find mini bagels, this recipe has enough sauce, cheese and pepperoni for 5 regular bagels, which can be cut into halves or quarters for an appetizer.
