Pizza Bagels: The Ultimate Lazy Dinner

Okay, so maybe calling these pizza bagels gourmet is a stretch, but hear me out. I discovered this “recipe” back in college when my fridge was basically empty except for some stale bagels, a jar of pizza sauce, and a bag of shredded mozzarella. Desperate times, right?

But honestly, even though I can actually afford groceries now, I still make these all the time. They’re so easy and quick – perfect for those nights when you’re too tired to cook anything complicated. Plus, they’re super customizable – you can add whatever toppings you have on hand. I usually just stick to pepperoni, but get crazy if you want!

Seriously, this whole thing takes like 20 minutes max, from preheating the oven to cheesy, melty goodness. You’ll thank me later.

What You’ll Need

• 4 full-sized plain bagels, halved
• 1/2 cup store-bought or homemade pizza sauce (honestly, store-bought works fine here)
• 8 ounces shredded mozzarella cheese
• 4 ounces mini pepperoni
• Dried basil, for garnish

Steps

1. Preheat oven to 400˚F. I’ve burned these before, so make sure you double-check the temperature!
2. Assemble the pizza bagels: For each bagel half, evenly spread 1 tablespoon pizza sauce (or more, if you like it saucy). Top each with about 1 ounce of cheese and dot with a few mini pepperonis (or just divide the cheese and pepperoni between the bagels). Top all your bagel halves just like this. You should have 8 little pizza bagel masterpieces. Lightly sprinkle each pizza bagel with a pinch of dried basil.
3. Bake the pizza bagels: Bake them for 8 to 10 minutes, or until the cheese is melted, bubbly, and the bagels are a little crispy around the edges.
4. Serve warm. And yeah, it’s a little messy, but that’s kind of the point.

Substitutions That Actually Work

• Bagels: Honestly, any kind of bagel works here. Everything bagels, sesame bagels – even those weird cinnamon raisin ones if you’re feeling adventurous.
• Sauce: Pesto is a surprisingly good swap for pizza sauce. You can even use marinara sauce in a pinch.
• Cheese: I’ve used provolone, Monterey Jack, and even cheddar – all good!
• Toppings: Get creative! Sliced mushrooms, onions, bell peppers, sausage – whatever you like on a regular pizza.

Making It Diabetes-Friendly

• Use whole-wheat bagels: This will add some fiber, which can help manage blood sugar levels.
• Go easy on the sauce: Pizza sauce can be high in sugar, so use it sparingly.
• Load up on veggies: Add lots of non-starchy vegetables like mushrooms, peppers, and onions for extra nutrients and fiber.
• Choose lean protein: Instead of pepperoni, try grilled chicken or turkey.

Tips & Storage

• Don’t overcrowd the baking sheet. Give those pizza bagels some space to breathe and crisp up properly.
• Watch them closely while they bake. Ovens vary, and you don’t want them to burn.
• Leftovers can be stored in the fridge for 3 to 4 days. Reheat in a 350°F oven until warmed through. Honestly, I’ve even microwaved them in a pinch, and they’re still pretty good.