How many times have you run out of ideas for lunch or dinner only to end up grazing at whatever you have sticking out of your fridge? Yeah, we don’t need to go into too much detail on the numbers, but I’m about to help you out with that dilemma. We’re talking about pizza bagels today, my friends. This quick meal will only require a few ingredients and little to no time at all!

I made these for the first time when my boyfriend was out of state to visit family and I didn’t really feel like cooking a full meal just for myself. As much as I love cooking, I like to share my meals with someone. We ended up having some leftover bagels, marinara, and of course, cheese. It was a lightbulb moment!

Prep is Important Regardless of Difficulty

I like to prep all of my ingredients now regardless if I’m making a lasagna or a sandwhich. It just makes life SO much easier. For this recipe, I will be using the following:

• Bagel of your choice (I used Dave’s Killer Bread: Organic Plain Bagel)
• Mozzarella (sliced or shredded)
• Pepperoni
• Marinara Sauce
• Italian Seasoning
• Baking Sheet
• Aluminum Foil

Let’s get started!

Soggy Bagels? No Thanks.

When making this pizza bagel, the last thing you’d want is a soggy bagel once all the toppings are added on. That’s why I like to toast mine first. If you have a toaster, feel free to toast the bagel to your liking. At the time of this recipe, I did not have a toaster, so I simply used the broiler. Letting the bagel toast for 2-3 minutes is all you’ll need. You don’t want your bagel charred, but lightly toasted. Depending on how close your tray is to the broiler, make sure you don’t step away from your bagel for too long! You can go from perfectly toasted to charred and ruined in a matter of minutes.

Once your bagel is ready, it’s smooth sailing, friends. Seriously. Spoon on about 2 Tbs of marinara sauce, but be sure not to overdo it. This is meant to be the red sauce, right? You don’t want your bagel to drown in it. Once done, layer on your toppings. I like to start off with cheese then top with pepperoni and then finish off with more cheese. It keeps the pepperoni in place in a nice cheesy blanket.

When you’re ready to bring the bagel back under the broiler, make sure you don’t step away from the kitchen. When I say this comes together in no time, I mean it. The purpose, of course, is to melt the cheese. Each broiler may be different as well as your bagel’s distance to the heat, so keep a close eye on it. For me, it took about 4-5 minutes in order for the cheese to melt nicely.

The fun part about this recipe is that it can be customized in so many different ways. Don’t want pepperoni? Leave it out! Swap out toppings and create your very own pizza bagel.

My one note for toppings would be with the protein. Only use pre-cooked or deli protein, such as pepperoni, ham, or Italian sausage. The broiling is only meant to toast the bagel and melt the cheese. It is not meant to cook any ingredients.

Ready to make this yourself? Check out the steps below!

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