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Ultimate Pizza Bagels

Name: Ultimate Pizza Bagels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup (60g) tomato sauce (Passata); 1/2 TBS tomato puree (tomato paste); pinch fennel seeds; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp each dried basil and oregano; salt and black pepper to taste; 1/2 tsp sugar (optional); 1 TBS softened butter; 1/2 tsp garlic Italian seasoning; 1 TBS coarsely grated Parmesan cheese; 1/2 cup (50g) grated Mozarella cheese; 1 TBS each minced onion, peppers, olives; 4 thin slices pepperoni; 1 sour dough bagel split; 1/2 TBS melted butter; 1/2 TBS finely grated Parmesan Cheese; pinch each dried oregano and basil

Monday, 28 September 2020

One of my favourite things of all of the food groups is Pizza. I adore Pizza in any way shape or form. You may not think of it as a food group, but I do. We have our fruits and vegetables, our meat fish and poultry, our dairy, our grains and breads and then there is Pizza, which from where I am sitting deserves a group all of its own.

It combines the best of all the food groups, and it does it in a most delicious way. I will forever be grateful to the Italians for this delicious contribution to the world. It was always my dream to be able to eat pizza in Italy, but I don't think that is ever going to happen now for one reason or another!

It was not always so, this love I have for pizza. I was well into my teens before I ever tasted a pizza. Our high school did a Winter Carnival every Winter. It lasted several days and it was a happy mix of games and activities.

That was back when we used to get quite a bit of snow in Nova Scotia in the Winter months. You could make snow sculptures and go ice skating out of doors, tobboganing, etc. I believe in Global Warming because it has certainly changed a lot in recent years.

The year I was in Grade nine, they held a "Coffee House" on one of the nights of our High School Winter Carnival. The gym was set up with a stage for the performers and there were tables scattered throughout for our "customers" to sit at and enjoy the music and pizza which was available to buy by the slice.

Our Home Ec Department was kept very busy making the pizzas for sale and I, as one of the "waitresses," was kept very busy taking and delivering orders.

This was the very first time I ever tasted Pizza. I fell in love. (Who wouldn't!) Next time I tasted it, it was by way of a boxed Pizza Mix, enjoyed in the comfort of our home, introduced to us as a family by my then boyfriend, who would one day become my husband. Apparently, it was something his sister's made quite often at home.

So what does any of this have to do with Pizza Bagels? Why nothing really! It was just an attempt on my part to explain how Pizza, which is something which we all take very much for granted these days, became one of my great loves.

Pizza can come in many ways, shape or forms, aside from the traditional. There are French Bread Pizzas, Naan Pizzas, Spaghetti Pizzas, Cracker Pizzas, etc. Pizza Bagels and Pizza Bagel Bites. This, I am sharing today, is my attempt to share with you what I feel is the Ultimate Bagel Pizza!

It combines all of the things I love about Pizza, but in the form of a very delicious, hand held, Pizza Bagel. I used Sour Dough Bagels for my Pizza Bagels. It provided the perfect case for all the cheesy ooey gooey goodness!

I started by brushing the cuts sides of a bagel with some softened butter and sprinkling them with some garlic Italian seasoning. Onto this I sprinkled some coarsely grated Parmesan Cheese. I then popped them into the oven to crisp up the edges and melt the cheese.

Onto that went some pizza sauce. I have always made my own pizza sauce. It is delicious. I downsized it to a smaller amount for these. (Quantities are given for enough to make one are are easily multiplied to make more!)

This went onto both the top and bottom of the bagels. On top of that almost garlic bread topping. It is all about layering flavours here.

Next I applied a sort of an uncooked sofrito/mirepoix of very finely chopped vegetables. I used two kinds of sweet bell peppers (yellow and red), onions and green and black olives. You could use whatever combination you wanted to use.

It is meant to be another layer of flavour in what is already shaping up to be something quite delicious to say the least. And I am all for the flavours!

Onto that, and again on both sides, goes a layer of grated Mozzarella cheese. Ooey, gooey, milky Mozzarella Cheese. This helps to "glue in" those vegetables and keep them in place.

I added a layer of very thinly sliced Pepperoni. Italian Pepperoni. You will never catch me snacking on a Pepperami stick, but on a pizza, I love the flavour of Pepperoni. It just fits.

Of course if you don't like Pepperoni, you can add whatever kind of protein you like, or even no protein at all. Just make sure it is thinly sliced. You could try ham, or proscuitto, even mortadella or sliced hotdogs. Cooked ground beef, Italian sausage. Crisp diced bacon. Whatever floats your boat!! This is placed only on the bottom half of the bagel.

Its then time to close it all in by flipping the top half of the bagel over top to cover everything up. You might think that I would be finished here, but nope, there is more!

Finally on the top I gild the lily with some melted butter. A thin layer brushed over top of everything. More flavour it added by lightly sprinkling on some dried basil and oregano leaves, and then a final dusting of very finely grated Parmesan Cheese.

Now it is time to pop your Pizza Bagel into the oven. Make sure you line your baking sheet and lightly spray it with low fat cooking spray. That cheese will melt and the sauce may ooze a bit. You don't want your pizza bagel to end up stuck to the baking tray.

You are almost at the finish line now. Into the oven for a quick bake. Just until the bagel is warmed through and gilded on the edges, the cheese has melted and that buttery parmesan topping is golden crispy!

Prepare to fall in love! Grab the napkins and get ready to drool! Get ready to open wide and enjoy a spectacularly delicious hot sandwich!

These delicious hot delights are the ultimate in Pizza Bagels. Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang!

With double the sauce, double the toppings and double the cheese. A true delight you can wrap your mouth around.

Hot, delicious and oh so moreish. I guarantee these Pizza Bagels are sure to become firm family favourites.

I cannot claim fully the inspiration for this delicious treat. I was largely inspired by a photo of some Pizza Bagels I saw on Pinterest from Don't go Bacon My Heart. Lush and lucious. I have adapted the recipe in a way I feel puts them together better and so that if you only want one or two you can easily manage that. Plus I like to make my own sauces, etc. If you would like a full size recipe for my pizza sauce, you can find it here.

I don't know how you feel about Pizza, but as far as I am concerned, there can never be too much of it in my little world. My husband does not share my passion, but that's okay. It just means that there is more for me to enjoy!

Ultimate Pizza Bagels

Yield: One

Author: Marie Rayner

prep time: 15 Mincook time: 15 Mintotal time: 30 Min

Quantities are given for one Pizza Bagel. You can multiply as per your requirements. These are fabulously tasty. Best Pizza Bagel ever, which says a lot!

Ingredients

For the Sauce:

1/4 cup (60g) tomato sauce (Passata)
1/2 TBS tomato puree (tomato paste)
pinch fennel seeds
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp each dried basil and oregano
salt and black pepper to taste
1/2 tsp sugar (optional)

For the filling:

1 TBS softened butter
1/2 tsp garlic Italian seasoning
1 TBS coarsely grated Parmesan cheese
1/2 cup (50g) grated Mozarella cheese
1 TBS each minced onion, peppers, olives
4 thin slices pepperoni

You will also need:

1 sour dough bagel split
1/2 TBS melted butter
1/2 TBS finely grated Parmesan Cheese
pinch each dried oregano and basil

Instructions

Preheat the oven to 180*C/350*F/ gas mark 4. Line a small baking tray with aluminium foil and spray it lightly with canola spray.
Place the split bagel onto the baking tray. Spread both halves with the softened butter and sprinkle with Italian garlic seasoning. Sprinkle over top the coarsely grated Parmesan cheese.
Pop into the oven for 8 to 10 minutes to gild the lily and melt the cheese.
Whisk all of the sauce ingredients together to combine well.
Remove from the oven and spread each half of the bagel with half of the pizza sauce. Top with the chopped onions, peppers and olives, dividing the chopped vegetables between each half. Top each half with half of the Mozzarella cheese, pressing it down lightly to adhere.
Place the pepperoni onto the cheese on the bottom half. Carefully place the top half of the bagel over the pepperoni, cheese side down.
Brush the bagel all over with the melted butter. Sprinkle with some oregano and basil. Sprinkle the finely grated parmesan cheese over top.
Bake in the preheated oven for a further 15 minutes until the bagel is crispy, the cheese inside has melted and the topping has gone golden crispy.
Cut in half to serve. Deliciously scrummy!

Did you make this recipe?

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Boxing Day Leftovers

Sunday, 26 December 2010

So here you are. It's boxing day and you have a whole fridge filled with leftovers. What to do . . . what to do . . .

I thought I would give you some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!

Ham Leftovers:

We like to have ham, cut into thick slices and fried in butter along side of our fried eggs for a special boxing day breakfast. Just melt some butter and add the ham once it begins to sizzle. Cook until it begins to get crisp on the edges, flip over and repeat on the other side.

You can chop it up and add it to your favourite macaroni and cheese recipe, or to a pan of scallopped potatoes.

Combine it with some of the leftover turkey, and some of that Stilton in a tasty salad!

*Boxing Day Salad*
Serves 4
Printable Recipe

100g bag of baby leaf salad greens (about 4 cups)
1 head of red chicory
1 TBS extra virgin olive oil
100g of cooked turkey (1/4 pound)
100g of cooked ham (1/4 pound)
50g chopped toasted walnut pieces (1/4 cup)
2 ounces stilton cheese, crumbled
4 TBS reduced fat caesar salad dressing

Place the salad greens in a large shallow bowl. Break up the red chicory leaves and toss into the bowl. Drizzle with the olive oil Tear the turkey and ham into bits with two forks. combine in a bowl along with the walnut pieces and stilton cheese. Add the salad dressing and mix to combine. Pile this mixture on top of the salad leaves and serve.

It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.

Turkey Leftovers:

Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!

My mom always made Turkey Pot pies, or Beef Pot pies. We loved them! You can follow the roughly outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge. If you are using beef, then use the leftover beef gravy of course!

*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe

2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk

Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.

I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Coronation Turkey Salad! Yummo!!

*Coronation Turkey*
Serves 4
Printable Recipe

1/2 onion, peeled and chopped
1 clove of garlic, peeled and minced
1/2 TBS vegetable oil
1 TBS curry powder
1/2 tsp each ground cumin, ground coriander and ground turmeric
125ml of coconut milk (1/2 cup)
125ml of chicken stock (1/2 cup)
200g of mayonnaise (about 1 cup)
425g of leftover turkey (1 pound)
2 TBS dessicated coconut, toasted in a dry pan until golden brown, then cooled
fresh coriander leaves to garnisn (optional)

Fry the onion and garlic in the oil, until lightly browned. Mix in the spices and let them sizzle for about a minute. Add the coconut milk and chicken stock. Let simmer for about 20 minutes over low heat until the mixture has reduced and you have a thick, creamy, spicy onion mixture in the pan. Allow to cool completely. Whisk in the mayonnaise. Cut the leftover turkey into cubes and place in a large bowl. Pour the curry mayonnaise over top and toss to mix. Sprinkle with the toasted coconut, and garnish with a few torn coriander leaves.

Serve with warmed Chapattis, sliced tomatoes, sliced onion and torn lettuce.

Leftover Vegetables:

We can't be forgetting the leftover Christmas Veg!! I know we all buy in far more than we need, and then end up with it hanging about the fridge. Here's a few different recipes for some dishes using some of that leftover veg so it doesn't get all wilted and go to waste!

*Spicy Parsnip and Sprout Hash*
Serves 4
Printable Recipe

800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
300g of brussels sprouts, peeled and finely shredded (1/2 pound)
a large handful of frozen peas
the juice of 1/2 lemon
50g of butter (1/4 cup)
1 TBS cumin seeds
1 TBS garam masala
1 red chili, deseeded and chopped
1 bunch of coriander, chopped (reserve a few leaves to garnish)
salt

Place the parsnips in a pan of cold water to cover. Add a pinch of turmeric and salt and bring to the boil. cook for 12 minutes. While the parsnips are cooking, blanch the sprouts in another pan of boiling water for about 3 minutes, until tender, adding the peas for the final minute. Drain all the vegetables well. Tip the drained parsnips back into the pan along with the lemon juice and half the butter. Mash roughly. Beat in the cooked sprouts, peas, cumin, garam masala, chili and coriander. Season to taste with some salt.

Heat the remaining butter in a medium sized non-stick skillet. When it begins to sizzle, tip in the parsnip mixture, pressing it down to form a flat cake. Cook, until it is browned underneat. Turn over carefully with a fish slice. (It may break up but that's ok) Continue cooking until crisp on this side as well. Keep flipping and turning until you have a nicely crisped cake. Slice out onto a heated plate. Garnish with the coriander leaves. Cut into wedges to serve.

*Roast Vegetables with Stilton and Chestnuts*
Serves 4
Printable Recipe

3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)

Preheat the oven to 200*C/400*F/ gas mark6. Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes. Toss iin the prepared vegetables, giving them a stir to coat with the oil. Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes. Whisk together the lime juice, remaining TBS of oil and a bit of seasoning. Divide the roasted vegetables between 4 heated serving plates. Scatter with the crumbled stilton and drizzle with the lime dressing. Serve immediately.

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Lemon Bakewell Tarts

Sunday, 24 April 2022

Of all the flavors in the world my absolute favorite has to be lemon. When push comes to shove I will choose lemon over chocolate any day of the week!!

Pie, cake, tarts, cookies, breads and even savory dishes such as chicken or fish. If it is associated with lemon in any way, shape or form, you can count me in!!

Another thing which I really love is anything to do with British Bakewell tarts. Beautiful tarts in a crisp shell with a jam base and almond frangipane cake topping.

They are another favorite thing and there is no shortage of Bakewell recipes on here.

EASY BAKEWELL TARTS - A very traditional Bakewell tart with the jam on the bottom of a crisp pastry shell, the almond frangipane topping, almond glaze and cherry topping.

BLACKBERRY BAKEWELL PUDDING - A delicious almond frangipane topping is baked over a lush and fruity black berry filling. Delicious served warm and spooned into bowls with ice cream or pouring cream on top.

BAKEWELL SLICES - Your favorite tart in a slice, with a pastry bottom, jam filling and frangipane topping. Baked in a cake tin, ready to cut into bars for enjoying.

I had some tart shells in my freezer that I wanted to use up and I was looking for something new to share with you today. I also wanted something delicious to bring over to my sisters as a special treat for her, Dan and my dad.

I spied a recipe for these delicious Lemon Bakewell Tarts on the Good Food recipe site. Good Food is an iconic British cooking magazine. I never missed an issue when I lived in the UK. I really miss it.

I decided to adapt the recipe so that it was a tiny bit easier, and so that I could use my ready made tart shells. I also converted the British measurements to North American for my readers.

I was really pleased with the results. These are fabulous!! Simply fabulous!

WHAT YOU NEED TO MAKE LEMON BAKEWELL TARTS

You can of course make your own pastry for these, but using the ready made really made making them so much quicker and easier! I am all for ease as and when !!

You will need:

12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)

For the frangipane:

The finely grated zest of two lemons
7 TBS (100g) butter, at room temperature
1/2 cup (100g) fine granulated sugar
2 large free range eggs
1 cup (85g) ground almonds
3 1/2 TBS (25g) plain all purpose flour
3 - 4 TBS flaked almonds

For the lemon glaze:

1 cup (130g) icing sugar
fresh lemon juice to thin

I used regular salted butter. I also used ground almonds/almond flour that you can get at Costco. Kirkland brand.

Normally I have my own homemade lemon curd, but any good quality lemon curd can be used.

The tart shells I used are made by Tenderflake and can be found in the freezer section of any grocery store. I find that they are preferable to any other kind.

You can of course make your own pastry for the shells as well if you are really keen!

HOW TO MAKE LEMON BAKEWELL TARTS

These are so easy to make and go together very quickly! Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.

Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.

Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.

When all of the egg has been beaten in, beat in the remaining almonds and the flour.

Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.

Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)Scoop onto a wire rack to cool completely.

Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.

Store any leftovers in an airtight container.

The original recipe just had icing sugar dusted over the tops and made fewer tarts baked in larger tins. I found these to be the right size for us and I always think any kind of tart or cake is better for having a lush glaze drizzled over top!

If you are as fond of lemon as I am, you will probably enjoy these lemon treats as well:

BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.

LEMON KISSES - This is the perfect lemon cookie! These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!

COCONUT AND LEMON CAKE - This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness. I like to sandwich the layers with lemon curd for an extra special touch!

I was extremely pleased with the ease at which these lemon tarts went together and with the fabulous taste result! These were delightfully delicious on every level, from the crisp pastry case, to that lush lemon curd filling and the lemon frangipane topping.

In short, if you like lemon as much as I do, you won't want to miss out on these!!

Yield: 12

Author: Marie Rayner