Ingredients
Method
- Preheat the oven to 450F. Salt the veggies and set aside. Split the bagels and toast them in toaster until lightly browned. Be careful when removing bagels from toaster—they will be hot.
- Set bagels on an ungreased baking sheet. Top the bagels with a few spoonfuls of sauce each. Try to spread the sauce evenly. Sprinkle sauced bagels with Italian seasoning and garlic powder, to taste. Top each bagel with a handful of cheese and sort of pack it down just a little to fill in any gaps. Sprinkle a generous amount of veggies over the cheese. Use more than you think you need.
- Bake bagels for 10 minutes, or until cheese is melted. Then turn off the oven, turn on the broil, and broil for a minute or two until the cheese is nicely browned in spots.
Notes
bagels: I use Dave’s Killer bagels because they have a little extra fiber, but use what you like. Plain is good, and any savory flavor would be good—cheese, jalapeno, onion, etc.
pizza sauce: I always use Rao’s when using jarred sauce. It’s so much brighter and fresher than others. It’s also more expensive, though, so feel free to use whatever you like.
shredded mozzarella: I use the mozzarella creamy one (LINK) because it melts well without me having to grate it myself. You can add some parmesan too, if you want!
vegetables: I like these best with green pepper, tomato, and red onion, but you can really use whatever you like. Mushroom, olives, spinach, and kale are good options.
leftovers: veggie pizza bagels will keep in fridge, tightly wrapped or covered, for 3-4 days. Reheat in the microwave or in the oven at 350F for 10 minutes (recommended).