Food Network Magazine - (02)January-February 2020

1. Preheat the oven to 500 ̊. Combine
   the spinach, artichokes, cream cheese,
   parmesan, mayonnaise, sour cream, garlic,
   lemon zest, ½ teaspoon salt and a few
   grinds of pepper in a food processor.
   Puree until very smooth.


2. Put the bagels cut-side up on a rimmed
   baking sheet. Bake until lightly toasted,
   about 5 minutes. Spread a heaping ¼ cup
   of the spinach mixture on each bagel half.
   Dot each with 3 small spoonfuls of ricotta,
   then sprinkle with the mozzarella. Bake
   until the cheese is melted and bubbling,
   10 to 12 minutes.


3. Top the bagels with more parmesan and
   a pinch of red pepper flakes.

SPINACH-ARTICHOKE PIZZA BAGELS ACTIVE: 25 min I TOTAL: 40 min I MAKES: 12

Be sure

to squeeze the

excess water from

your spinach and

artichokes—it will

keep the bagels

from getting

soggy.

1 10-ounce box frozen chopped spinach,
thawed and squeezed dry
1 10-ounce box frozen artichoke hearts,
thawed and squeezed dry
1 8-ounce package cream cheese,
at room temperature
½ cup grated parmesan cheese,
plus more for topping
⅓ cup mayonnaise
⅓ cup sour cream
2 cloves garlic, grated
1 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
6 plain or sesame bagels, split
1 cup whole-milk ricotta cheese
2 cups shredded mozzarella cheese
(about 8 ounces)
Red pepper flakes, for topping

88 FOOD NETWORK MAGAZINE ●^ JANUARY/FEBRUARY 2020