Mini Bagel Pizzas
and kale salad with lemon garlic dressing

Name: Mini Bagel Pizzas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Mini bagels, gluten-free fresh or frozen (sub whole bagels, 1 per serving or gluten-free baguette); 2 cloves Shallots, diced; 3 Tbsp Tomato paste; 10 oz Tomato sauce; 1/2 tsp Oregano, dried; 1/4 tsp Sugar; 6 oz Cheese, shredded mozzarella; 3/4 cup Pepperoni minis (opt) (sub full-size pepperoni, chopped); 6 oz Kale, curly leaf, stems removed and leaves finely chopped (sub mixed greens); 1/3 cup Lemon Garlic Dressing (ingredients listed separately); 1 oz Almonds, sliced; 1 clove Garlic, chopped; 1 Tbsp Capers, drained and rinsed; 2 Tbsp Lemon juice; 1 Tbsp Vinegar, red or white wine; 2 Tbsp Sour cream (sub yogurt); 1 tsp Mustard, Dijon; 1 tsp Honey

Active: 35 Total: 35

Original GF Paleo Vegetarian

Who can resist bite-sized bagel pizzas for dinner? This is a fast meal that will be an easy win with the whole family.
Smarts: Pepperoni minis make a fun topping, but feel free to add any other vegetables or meats that you prefer.

Proteins

Cheese, Deli meat

Cuisines

American

Ingredients

Metric

Servings:

Mini Bagel Pizzas:

Mini bagels, gluten-free fresh or frozen - 8 (sub whole bagels, 1 per serving or gluten-free baguette)
Shallots - 2 cloves , diced
Tomato paste - 3 Tbsp
Tomato sauce - 10 oz
Oregano, dried - 1/2 tsp
Sugar - 1/4 tsp
Cheese, shredded mozzarella - 6 oz
Pepperoni minis (opt) - 3/4 cup (sub full-size pepperoni, chopped)

Lemony Kale Salad:

Kale, curly leaf - 6 oz , stems removed and leaves finely chopped (sub mixed greens)
Lemon Garlic Dressing (ingredients listed separately) - 1/3 cup
Almonds, sliced - 1 oz

Lemon Garlic Dressing:

Garlic - 1 clove , chopped
Capers - 1 Tbsp , drained and rinsed
Lemon juice - 2 Tbsp
Vinegar, red or white wine - 1 Tbsp
Sour cream - 2 Tbsp (sub yogurt)
Mustard, Dijon - 1 tsp
Honey - 1 tsp

Prep

Bagels - If using frozen bagels, defrost according to package directions.
Make dressing - Double if making Wednesday’s salad. Chop garlic and capers. Mix with lemon juice, vinegar, sour cream, mustard and honey. (Note: For a very smooth vinaigrette, you can blend everything together with an immersion blender, adding water if needed to thin.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead and refrigerated)
Shallots / Kale - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Stir together shallots, tomato paste, tomato sauce, oregano, sugar and some salt and pepper. (Can be done up to 5 days ahead)

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Make

Heat oven to 425F / 218C.
Place bagels, cut-side up on a sheet pan. Transfer to the oven and bake for 3 minutes to crisp the tops.
Top bagels with sauce, cheese and pepperoni (if using). Return to oven and continue baking until cheese is melted, 10 minutes more.
While bagels bake, toss kale with dressing until salad is dressed to your liking (remember to reserve half the dressing if doubled). Top with almonds.
Serve pizza bagels with salad on the side. Enjoy!

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