Save One Saturday morning, my kids walked into the kitchen asking for pizza before noon. I didn't have dough, but I had bagels. What started as improvisation turned into our most-requested weekend snack. Now, every time I split a bagel in half, someone appears asking if we're making "the little pizzas."
The first time I made these for a playdate, I watched four kids stand around the oven, faces pressed to the glass, waiting for the cheese to bubble. They ate every single one. Since then, I've made them for after-school hunger, movie nights, and that odd hour when dinner feels too far away but snacks aren't enough.
Ingredients
- Mini bagels: The smaller size makes them perfect for little hands, and slicing them fresh ensures the cut side toasts up golden and crisp.
- Pizza sauce: I keep a jar in the fridge just for this, it spreads easily and brings that classic tangy flavor without any prep work.
- Shredded mozzarella cheese: Melts into gooey, stretchy perfection and browns just enough on the edges to add a little texture.
- Mini pepperoni slices: These fit perfectly on the small bagel halves and crisp up beautifully in the oven, adding a salty, savory bite.
- Grated Parmesan cheese: Optional, but a light sprinkle adds a nutty, salty finish that makes them taste more restaurant-quality.
- Dried oregano: A half teaspoon is all you need to bring that familiar pizza shop aroma into your kitchen.
- Red pepper flakes: For anyone who likes a gentle kick, these add warmth without overwhelming the other flavors.
- Fresh basil: A handful of torn leaves at the end makes them look and taste like you put in way more effort than you did.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents any cheese from welding itself to the pan.
- Arrange the bagels:
- Lay the bagel halves cut side up in a single layer. Make sure they're not touching so the edges can crisp evenly.
- Spread the sauce:
- Spoon about 2 teaspoons of pizza sauce onto each half, spreading it almost to the edges. I learned the hard way that too much sauce makes them soggy.
- Add the cheese:
- Sprinkle mozzarella generously over each bagel, pressing it down lightly so it stays put. The cheese will melt and bubble into every crevice.
- Top with pepperoni:
- Place 3 to 4 mini pepperoni slices on each bagel half. They'll curl slightly as they bake, creating little crispy cups of flavor.
- Season and bake:
- Dust with Parmesan, oregano, and red pepper flakes if you like. Slide the tray into the oven and bake for 10 to 12 minutes, until the cheese is bubbly and the bagels are golden at the edges.
- Cool and garnish:
- Let them sit for a couple of minutes so no one burns their mouth on molten cheese. Scatter fresh basil over the top and serve warm.
Save One evening, my daughter asked if we could make them together for her birthday party instead of ordering pizza. We set up a toppings bar, and every kid built their own. Watching them take pride in something they made themselves reminded me that the best recipes aren't always the fanciest ones.
Customizing Your Bagel Pizzas
Once you've mastered the basic version, the fun begins. Swap pepperoni for cooked sausage, diced ham, or leave it bare for a simple cheese version. I've added sliced black olives, sautéed mushrooms, diced bell peppers, and even pineapple when I'm feeling bold. Each topping changes the flavor just enough to keep things interesting without adding any real complexity.
Storing and Reheating
These freeze beautifully, which I discovered by accident when I made a double batch. Let them cool completely, then arrange them in a single layer on a tray and freeze until solid. Transfer to a freezer bag, and they'll keep for up to two months. Reheat straight from frozen in a 375°F oven for about 8 minutes, and they taste just as good as fresh.
Serving Suggestions
I've served these as an after-school snack, a quick weeknight dinner with a side salad, and as finger food at casual gatherings. They're sturdy enough to eat standing up, which makes them perfect for kids who won't sit still. Pair them with carrot sticks, apple slices, or a handful of grapes to round out the plate.
- Serve with marinara sauce on the side for dipping if anyone wants extra sauciness.
- Offer a sprinkle of garlic powder or Italian seasoning at the table for anyone who wants to customize further.
- Keep a few plain cheese bagels in the batch for anyone who isn't a fan of pepperoni.
Save These little bagel pizzas have earned a permanent spot in our weekly rotation, not because they're fancy, but because they're easy, reliable, and everyone actually eats them. Sometimes that's all a recipe needs to be.
Recipe FAQ
- → What type of bagels work best?
Mini bagels sliced in half work perfectly, providing a sturdy base with a soft interior that crisps nicely when baked.
- → Can I substitute the pepperoni?
Yes, you can replace pepperoni with plant-based slices or other toppings like olives or chopped vegetables for variety.
- → How to prevent bagels from becoming soggy?
Using parchment paper and baking until cheese is bubbly ensures a crispy bagel base without sogginess.
- → Is fresh basil necessary?
Fresh basil adds a bright, aromatic finish but can be omitted or replaced with dried herbs if preferred.
- → Can these be prepared ahead of time?
Yes, prepare and bake them ahead, then freeze in a single layer. Reheat in the oven or toaster for a quick snack.