Homemade Bagel Bites Recipe

If you can't understand the allure of made-from-scratch Bagel Bites, there's nothing I can say or do to convince you. This is a recipe for the hardcore fans, those of us who've longed for bite-size pizza poppers that taste as good as we remember—chewy, cheesy, salty, and crisp.
WHY IT WORKS
Baking mini bagels on a wire rack prevents their bottoms from browning, keeping them tender and easy to eat.
Lightly toasting the split bagels will prevent them from absorbing the red sauce, which would make them soggy.
Diced pepperoni offers better distribution on the mini pizzas, while also matching the look of real Bagel Bites.
SPECIAL EQUIPMENT:
10-inch skillet, food processor, 3- or 4-quart stainless steel pot, wire rack
NOTES:
Thanks to the keeping qualities of my bagel dough, this recipe is great spread out over the course of a few days. So make the dough and sauce whenever you have a chance, bake off the bagels when it's convenient, then assemble at your leisure.
INGREDIENTS
Homemade Bagel dough
1 ounce barley malt syrup (4 teaspoons; 30g), optional
Quick and Easy Italian-American Red Sauce
Salt, pepper, and fennel seed to taste
12 ounces finely shredded mozzarella cheese (3 cups; 340g)
6 ounces pepperoni, such as Vermont Smoke & Cure (1 link; 170g)
DIRECTIONS
1.
For the Mini Bagels: Prepare dough as directed, then divide into 16 equal portions, about 1 1/2 ounces or 43g each. Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Cover with plastic and let rest 15 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 1 1/2–inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule.

2.
To Boil and Bake: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Nest a wire baking rack in a half sheet pan, then cover with parchment. Fill a stainless steel pot with about 3 inches of water, stir in malt (if using), and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working with three or four at a time, boil the bagels, about 15 seconds per side. Place on paper towels, then immediately transfer to the prepared half sheet pan. (If left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off.) Bake until blistered and golden brown all over, about 18 minutes. Cool at least 15 minutes before proceeding to the next step, or store mini bagels up to 36 hours in a paper bag.

3.
To Finish: Adjust oven rack to lower-middle position and preheat to 450°F (232°C). Split mini bagels horizontally with a serrated knife, arrange half on a parchment-lined baking sheet, and toast only until their surface is a little dry, about 5 minutes. Top each with a few tablespoons of red sauce, followed by a sprinkle of salt, pepper, and fennel seed, followed by a generous mound of cheese and a small handful of diced pepperoni. Bake until the cheese is melted and golden brown, about 16 minutes, and serve immediately. Repeat with remaining bagel halves for round two.

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Pizza With Zucchini, Feta, Lemon, and Garlic Recipe

The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor.

WHY IT WORKS

A zucchini pizza that really works.
Salting the zucchini and squeezing it rids it of the excess moisture that can lead to a watery pizza.
SPECIAL EQUIPMENT:
wood and metal pizza peels, Baking Steel, pizza cutter (see note above)
NOTES:
For best results, bake pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
1 large zucchini (about 12 ounces), thinly sliced and cut into 1/4-inch-thick matchsticks
8 medium cloves garlic (2 minced, 6 thinly sliced), divided
1 teaspoon kosher salt, plus more for sprinkling
1 pound fresh mozzarella, torn into rough chunks and drained
1 lemon, very thinly sliced, seeds removed
8 ounces goat or sheep's milk feta cheese, roughly crumbled into 1/2-inch pieces
4 tablespoons extra-virgin olive oil, for drizzling, divided
1/2 cup thinly sliced scallions, white and light green parts only
DIRECTIONS
1.
Divide dough into four equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

2.
Combine zucchini and minced garlic in a medium bowl. Add 1 teaspoon kosher salt and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.

3.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

4.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

5.
Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by a few lemon rings, 1/4 of zucchini, 1/4 of feta, and 1/4 of thinly sliced garlic. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

6.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

7.
Sprinkle with scallions, slice, and serve immediately.

8.
Repeat steps 4 through 7 for remaining pizzas.

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Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey Recipe

Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.

WHY IT WORKS

Spicy salami and sweet honey are perfect partners.
Sweet and spicy flavors are in perfect balance.
SPECIAL EQUIPMENT:
wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)
NOTES:
For best results, bake your pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 (14-ounce) can whole peeled San Marzano tomatoes
Kosher salt
12 ounces fresh mozzarella, torn into rough chunks and drained
4 ounces grated Parmesan cheese
6 to 10 ounces sliced hot soppressata or salami
1 small serrano chili, thinly sliced
12 to 15 fresh basil leaves
4 tablespoons extra-virgin olive oil
4 tablespoons honey
DIRECTIONS
1.
Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.

2.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

3.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

4.
Preheat broiler to high. Spread a thin layer of crushed tomatoes over the pizza, leaving the 1-inch border around the edge. Spread 1/4 of mozzarella over pizza, followed by 1/4 of Parmesan, 1/4 of sliced soppressata, 1/4 of chilies, and 1/4 of basil leaves. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

5.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone or steel for remaining pizzas.

6.
Drizzle pizza with 1 tablespoon honey, slice, and serve.

7.
Repeat steps 3 through 6 for remaining pizzas.

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Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint Recipe

                         

This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.

SPECIAL EQUIPMENT:

wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)

NOTES:

For best results, bake your pizza using a KettlePizza and Baking Steel setup.

INGREDIENTS

1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough

1 pound fresh mozzarella cheese, torn into small chunks, drained

12 ounces halloumi cheese, cut into small cubes

1 quart cherry tomatoes, halved

1/2 cup green olives, roughly chopped

1/2 cup thinly sliced scallions, light green and white parts only

Kosher salt

4 tablespoons extra-virgin olive oil

1/4 cup roughly torn fresh mint leaves

DIRECTIONS

1.

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

2.

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

3.

When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

4.

Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of halloumi, 1/4 of tomatoes, 1/4 of olives, and 1/4 of scallions. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

5.

Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Sprinkle with 1/4 of mint, slice, and serve. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

6.

Repeat steps 3 through 5 for remaining pizzas.

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Pizza With Mushrooms, Mozzarella, and Truffle Recipe

Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat.

WHY IT WORKS
Double the mushroom, double the flavor.
Read the Whole Story
Doubling the mushroom with a cooked duxelles and sliced mushrooms means more mushroom flavor in every bite.
SPECIAL EQUIPMENT:
food processor, wood and metal pizza peels, pizza cutter, Baking Steel (see note above)
NOTES:
For best results, bake pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 pound mushrooms (button, cremini, shiitake, portobello, or a mix), cleaned and trimmed
6 tablespoons extra-virgin olive oil, divided
1 medium shallot, minced (about 2 tablespoons)
2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves
1/4 cup cognac or other brandy or barrel-aged spirit, such as bourbon
2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
6 cloves garlic, thinly sliced
1 pound fresh mozzarella, torn into rough chunks and drained
Truffle oil (optional), for drizzling
DIRECTIONS
1.
Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.

2.
Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.

3.
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.

4.
Add cognac or brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add soy sauce and stir to combine. Season to taste with salt and pepper and transfer mixture to the chilled plate. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes.

5.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert on an outdoor grill.

6.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

7.
Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1/4 of mozzarella pieces. Scatter 1/4 of sliced mushrooms over pizza and scatter with 1/4 of whole thyme leaves and 1/4 of sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil.

8.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

9.
Drizzle with truffle oil (if using) and serve immediately.

10.
Repeat steps 6 through 9 with remaining pizzas.

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Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

 The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world.
WHY IT WORKS
A spicy, cheesy square pizza with crispy chalices of pepperoni.
Read the Whole Story
Using the food processor for dough very rapidly builds up an elastic gluten network for good texture.
Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust.
Layering the cheese under the sauce prevents the crust from getting soggy.
Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges.
SPECIAL EQUIPMENT:
Food processor (recommended), rimmed baking sheet, pizza wheel
NOTES:
All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands.
INGREDIENTS
For the Dough (see note above):
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2 teaspoons (about 3g) dried red pepper flakes, or more to taste
1 (28-ounce; 800g) can whole peeled tomatoes
1 teaspoon (about 4g) sugar
Kosher salt
To Assemble and Bake:
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese
DIRECTIONS
1.
To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2.
To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3.
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4.
Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5.
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6.
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7.
To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8.
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

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