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a closed plain bagel pizza sandwich cut in half, with melted mozzarella, round pepperoni slices and thick red tomato sauce held between the bagel halves, without an open-faced presentation or garnish
Rachel Kim

Pepperoni Bagel Pizza Sandwiches

Reduce the tomato sauce until a spoon leaves a clear trail, because a thin pizza sauce can soak into a bagel before the cheese has melted. Both halves get cheese, but the pepperoni stays on the bottom so you can close the sandwich cleanly after broiling. Keep the bagels close enough to the heat to melt the cheese quickly without leaving their rounded crusts in the oven for a long bake. Let the finished sandwich sit briefly before cutting, since the molten filling will otherwise slide toward the first opening you make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 plain bagels split
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1 cup canned crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz low-moisture mozzarella shredded
  • 3 oz sliced pepperoni

Method
 

  1. Heat oil in a small saucepan over medium heat. Cook garlic for 30 seconds, add tomatoes, oregano, salt and pepper and simmer for 10 to 12 minutes until thick, stirring frequently.
  2. Heat the broiler. Put bagel halves cut side up on a sheet pan and toast for 1 to 2 minutes until the cut faces are pale gold.
  3. Spread the reduced sauce evenly over the four bottom halves, leaving a small border. Add pepperoni, then cover with half the mozzarella.
  4. Divide remaining mozzarella over the four top halves. Broil all halves cut side up for 2 to 3 minutes, watching constantly, until cheese melts and begins to brown in small spots.
  5. Use a spatula to turn each cheese-covered top onto a filled bottom. Rest for 2 minutes, then cut each closed sandwich in half and serve while the cheese is soft.