Mini Pepperoni Pizza Bagels (Print View)

Bite-sized bagels with tomato sauce, melted cheese, and pepperoni—ideal for quick, savory bites.

# Components:

→ Bagels

01 - 6 mini bagels, halved

→ Sauce & Toppings

02 - 120 ml pizza sauce
03 - 100 g shredded mozzarella cheese
04 - 36 to 48 mini pepperoni slices
05 - 1 tablespoon grated Parmesan cheese (optional)
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish (optional)

08 - 1 tablespoon chopped fresh basil

# Method:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place mini bagel halves cut side up on the prepared baking sheet.
03 - Spread approximately 2 teaspoons of pizza sauce evenly over each bagel half.
04 - Top each bagel half with shredded mozzarella cheese, distributing evenly.
05 - Place 3 to 4 mini pepperoni slices on each bagel half.
06 - Sprinkle Parmesan cheese, dried oregano, and red pepper flakes over bagels, if using.
07 - Bake for 10 to 12 minutes until cheese is melted and bubbly and bagels are crisp.
08 - Remove from oven, allow to cool 2 to 3 minutes, then garnish with fresh basil if desired. Serve warm.

# Expert Advice:

01 -
  • Ready in under 25 minutes, faster than delivery and infinitely more fun to make together.
  • Bagels give you a chewy, sturdy base that crisps beautifully and never gets soggy like some crusts do.
  • Perfect for using up odds and ends in the fridge, and every bagel half can be customized to please picky eaters.
02 -
  • Don't skip lining the baking sheet, melted cheese is nearly impossible to scrub off once it hardens.
  • Let them cool for at least 2 minutes before serving, the cheese holds heat far longer than you'd expect and can scald tiny tongues.
  • If your bagels are on the thicker side, toast them lightly before adding toppings so the bottom doesn't stay doughy.
03 -
  • Use day-old bagels if you have them, they crisp up even better than fresh ones and won't get soggy.
  • Press the pepperoni gently into the cheese before baking so they don't slide off when someone takes a bite.
  • If you want extra crispy edges, broil them for the last minute of baking, but watch closely so nothing burns.
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