Name: Spinach-Artichoke Pizza Bagels
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 pizza bagels
Ingredients: 1 10-ounce box frozen chopped spinach, thawed and squeezed dry; 1 10-ounce box frozen artichoke hearts, thawed and squeezed dry; 1 8-ounce package cream cheese, at room temperature; 1/2 cup grated parmesan cheese, plus more for topping; 1/3 cup mayonnaise; 1/3 cup sour cream; 2 cloves garlic, grated; 1 teaspoon grated lemon zest; Kosher salt and freshly ground pepper; 6 plain or sesame bagels, split; 1 cup whole-milk ricotta cheese; 2 cups shredded mozzarella cheese (about 8 ounces); Red pepper flakes, for topping

Directions

Preheat the oven to 500˚. Combine the spinach, artichokes, cream cheese, parmesan, mayonnaise, sour cream, garlic, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Puree until very smooth.
Put the bagels cut-side up on a rimmed baking sheet. Bake until lightly toasted, about 5 minutes. Spread a heaping 1/4 cup of the spinach mixture on each bagel half. Dot each with 3 small spoonfuls of ricotta, then sprinkle with the mozzarella. Bake until the cheese is melted and bubbling, 10 to 12 minutes.
Top the bagels with more parmesan and a pinch of red pepper flakes.