Spinach-Artichoke Pizza Bagels

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 12 pizza bagels
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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


  1. 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.
  2. 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. 
  3. Top the bagels with more parmesan and a pinch of red pepper flakes.

Cook’s Note

Be sure to squeeze the excess water from your spinach and artichokes — it will keep the bagels from getting soggy.