Veggie Supreme Pizza Bagels Recipes

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PIZZA BAGELS RECIPE BY TASTY

10 minutes to homemade pizza bagels! Ours are bigger (and better!) than the store-bought kind. Keep it classic with pizza sauce, mozzarella, and pepperoni, or swap in your favorite sauce and topping combo.

Provided by Tasty

Categories     Dinner

Time 10m

Yield 2 servings

Number Of Ingredients 3



Pizza Bagels Recipe by Tasty image

Steps:

  • Preheat the oven to 450°F (230°C).
  • On a cutting board, arrange the bagel halves cut side-up. Spread 2 tablespoons of pizza sauce in an even layer over each half, then top each with 1 tablespoon of mozzarella and 1 tablespoon of mini pepperoni.
  • Place the bagel halves on a rimmed baking sheet and bake until the cheese has melted, about 8 minutes. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, Sugar 2 grams

½ cup pizza sauce
¼ cup shredded mozzarella cheese
¼ cup mini pepperoni

SUPREME BAGEL PIZZAS

We used to enjoy pizza bagel bites from the freezer section, but found they weren't filling unless we made quite a few. Now we use whole bagels to prepare a heartier meal that's ready in a jiffy. It's nice that we can each add our favorite topping with this pizza bagel recipe. -Michel Potter, Caledonia, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7



Supreme Bagel Pizzas image

Steps:

  • Place bagels on a baking sheet. Spread with pizza sauce. Arrange five slices of pepperoni on each, covering the bagel hole with one slice. Top each with ham, bacon, green pepper and cheese. , Bake at 400° for 12-14 minutes or until cheese is melted.

Nutrition Facts : Calories 308 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

2 plain bagels, split
1/2 cup pizza sauce
20 pepperoni slices
3/4 cup diced fully cooked ham
1/4 cup bacon bits
1/4 cup chopped green pepper
1 cup shredded part-skim mozzarella cheese

CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16



Cheese-Crusted Fajita Veggie Quesadillas image

Steps:

  • Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
  • Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.

2 tablespoons extra-virgin olive oil
1 orange bell pepper, stemmed, seeded and sliced
1 red bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 medium white onion, sliced
1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 large clove garlic, grated
1 tablespoon chopped fresh oregano leaves
Nonstick cooking spray, for the pan
Eight to ten 5- to 6-inch white corn tortillas
One 8-ounce bag shredded Monterey Jack and Cheddar mix
Lime wedges, for serving
Sour cream and salsa verde or roja, for dipping (optional)

JALAPEñO BAGELS

Provided by Food Network

Time 13h20m

Yield about 10 bagels

Number Of Ingredients 9



Jalapeño Bagels image

Steps:

  • Using the flour, yeast and salt together in a stand mixer fitted with a dough hook attachment. Mixing on low speed slowly add the water. Once just incorporated add the jalapeno, 3 tablespoons syrup and chipotle in adobo. Increase the speed to medium-high and knead until the dough comes together and is smooth, 8 to 10 minutes.
  • Portion the dough into approximately 10 7-ounce portions. Roll each into 10-inch-long by 2-inch-round tubes. Pinch the ends of 1 tube together to make a bagel shape. Repeat with the other tubes. Transfer the bagel shapes to a sheet pan lined with parchment paper and refrigerator overnight, at least 12 hours or up to 2 days.
  • When ready to bake, preheat oven to 375 degrees. Line a sheet pan lined with parchment paper and coat with non-stick spray.
  • In a 10 quart stock pot, boil 2 gallons (32 cups) of water with the remaining 1/4 cup of syrup. Working in batches, drop half of the bagels into the boiling water. Boil for 2 to 3 minutes. Transfer to the prepared baking sheet. Repeat with the remaining bagels. Top each bagel with one Cheddar slice and bake until golden brown, 20 to 25 minutes.

1180 grams (about 2.6 pounds) high-gluten flour
1/2 teaspoon instant dry yeast
1 tablespoon salt
2 cups water
1/4 cup canned, sliced jalapeños with juice
3 tablespoons plus 1/4 cup barley malt syrup
2 tablespoons chipotle in adobo sauce or Sriracha
10 slices Cheddar
Non-stick cooking spray for parchment paper

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