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Pizza Bagels

Pizza Bagels

Amy Kritzer
Pizza in the morning, pizza in the evening, pizza at supper time... it's always time for Pizza Bagels!!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Jewish
Servings 10 halves


  • 5 bagels cut in half
  • 1 24- oz jar pasta sauce I used Victoria Fine Food Organic Pomodoro
  • Toppings! I used cherry tomatoes jalapeños, shitaki mushrooms, arugula, avocado, green onions, fresh mozzarella, capers, red chili pepper flakes and an egg! You do you.


  • Preheat oven to 400 degrees F with an oven rack in the middle.
  • Place bagel halves face up on 1-2 cookie sheets.
  • Top bagel halves with a layer of pasta sauce and desired toppings. I saved cold toppings, like lox, avocado, arugula, capers and fresh basil and put them on after.
  • Bake for 12-15 minutes or until cheese is gooey and melt and bagels are toasted. Top with remaining garnishes and eat right away!
  • For the egg, I dug out a bit of the middle of the bagel and used it to block the bagel hole, and also give the egg somewhere for it to sit. Cook until egg whites and set and yolks are still runny. It should also be 12-15 minutes!
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