Page 102 - Food Network (January 2020)
P. 102
SPINACH-ARTICHOKE PIZZA BAGELS ACTIVE: 25 min I TOTAL: 40 min I MAKES: 12
1 10-ounce box frozen chopped spinach, 1. Preheat the oven to 500˚. Combine
thawed and squeezed dry the spinach, artichokes, cream cheese,
1 10-ounce box frozen artichoke hearts, parmesan, mayonnaise, sour cream, garlic,
thawed and squeezed dry lemon zest, ½ teaspoon salt and a few Be sure
1 8-ounce package cream cheese, grinds of pepper in a food processor. to squeeze the
at room temperature Puree until very smooth. excess water from
½ cup grated parmesan cheese, 2. Put the bagels cut-side up on a rimmed your spinach and
plus more for topping baking sheet. Bake until lightly toasted, artichokes—it will
⅓ cup mayonnaise about 5 minutes. Spread a heaping ¼ cup keep the bagels
from getting
⅓ cup sour cream of the spinach mixture on each bagel half.
soggy.
2 cloves garlic, grated Dot each with 3 small spoonfuls of ricotta,
1 teaspoon grated lemon zest then sprinkle with the mozzarella. Bake
Kosher salt and freshly ground pepper until the cheese is melted and bubbling,
6 plain or sesame bagels, split 10 to 12 minutes.
1 cup whole-milk ricotta cheese 3. Top the bagels with more parmesan and
2 cups shredded mozzarella cheese a pinch of red pepper flakes.
(about 8 ounces)
Red pepper flakes, for topping
88 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
