- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 24 mini pizzas
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
