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Categories:
tomatoes extra-virgin olive oil garlic fresh oregano red pepper salt regular Mozzarella black olives green olives
Viewed: 45 - Published at: 3 years agoIngredients
- 1 28-oz. can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano or 1 tsp. dried
- Pinch of crushed red pepper, optional
- Salt and pepper
- 8 whole-wheat or regular mini bagels, sliced in half crosswise
- 6 ounces shredded mozzarella
- 8 pitted large black olives
- 8 pitted large green olives
Method
- Preheat oven to 350°F. In a large pan, mix tomatoes, oil, garlic, oregano, crushed red pepper, if desired, and 1/2 tsp. each salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes.
- Place bagel halves on a parchment-lined baking sheet. Spread 2 Tbsp. sauce onto each bagel half. (Cover and refrigerate or freeze any remaining sauce for another use.) Top each with 1 rounded Tbsp. shredded cheese.
- Slice 1 olive in half lengthwise. Place 1 olive half, cut side down, in center of 1 bagel half to make a spider body. Slice remaining olive half into 8 thin crescents to make 8 spider legs. Arrange 4 legs on each side of body to complete spider. Repeat with remaining olives and bagel halves until all bagel pizzas are decorated.
- Bake pizzas until toasted and cheese has melted, 10 to 12 minutes. Serve.
