Spinach-Artichoke Pizza Bagels
- Level: Easy
- Yield: 12 pizza bagels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 391
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 58
- Sodium
- 596
- Total: 40 min
- Active: 25 min
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.
Cook’s Note
Be sure to squeeze the excess water from your spinach and artichokes — it will keep the bagels from getting soggy.