Description
Crispy bagel halves become irresistible with spinach artichoke pizza, blending creamy cheese and zesty flavors into a quick, delightful meal. Melted mozzarella and tangy artichokes create a perfect comfort bite you’ll crave again and again.
Ingredients
Scale
Proteins and Cheeses:
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 (8 ounces) package cream cheese, at room temperature
Vegetables and Seasonings:
- 1 (10 ounces) box frozen chopped spinach, thawed and squeezed dry
- 1 (10 ounces) box frozen artichoke hearts, thawed and squeezed dry
- 2 garlic cloves, grated
- 1 teaspoon grated lemon zest
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes
Base and Additional Ingredients:
- 6 plain or sesame bagels, split
- 1/3 cup mayonnaise
- 1/3 cup sour cream
Instructions
- Heat oven to searing 500°F, preparing for ultimate pizza bagel transformation.
- Pulse spinach, artichokes, cream cheese, parmesan, mayonnaise, sour cream, garlic, and lemon zest in food processor until achieving a silky, uniform consistency. Season with salt and black pepper.
- Slice bagels horizontally, positioning cut-sides upward on rimmed baking sheet. Crisp in oven for 5 minutes until edges turn golden and surfaces feel slightly crunchy.
- Generously spread spinach-artichoke mixture across each bagel half, ensuring even coverage.
- Strategically place small dollops of ricotta across the surface, creating creamy pockets of flavor.
- Liberally sprinkle mozzarella cheese over each bagel, allowing for complete cheese coverage.
- Roast in oven for 10-12 minutes until cheese melts into bubbling, enticing golden pools.
- Garnish with additional parmesan and a sprinkle of red pepper flakes for a zesty finishing touch.
Notes
- Prep spinach artichoke mixture ahead of time and store in refrigerator for up to 3 days, allowing flavors to develop and intensify for richer taste profile.
- For gluten-free version, swap traditional bagels with gluten-free bagel alternatives or use portobello mushroom caps as low-carb pizza base.
- Customize heat level by adjusting red pepper flakes – use sparingly for mild flavor or generously for spicy kick that complements creamy cheese blend.
- Consider roasting garlic before adding to mixture to create deeper, sweeter, more caramelized undertone that elevates overall complexity of spinach artichoke topping.
- Prep Time: 15 minutes
- Cook Time: 15–17 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 366
- Sugar: 3 g
- Sodium: 602 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 50 mg