Prep Time: 5 minutes
Cook Time: 25 minutes
1 tbsp olive oil
1 cloves garlic, minced
1/2 tsp dried oregano
Pinch hot pepper flakes
1 tbsp tomato paste
1 cup strained puréed tomatoes (passata)
2 Canyon Bakehouse Plain bagels, split
1 cup lactose free mozzarella cheese
1/4 red pepper, diced
1/4 green pepper, diced
1/4 red onion, diced
2 tbsp fresh chopped basil
- Pizza Sauce: Heat oil in saucepan set over medium heat. Add garlic, oregano and hot pepper flakes; cook for 1 minute or until garlic is soft. Add tomato paste; cook, stirring, for 1 minute. Stir in strained pureed tomatoes. Bring to a simmer. Cook for 12 to 15 minutes or until slightly thickened.
- Preheat oven to 400˚F. Place bagels on a baking sheet lined with parchment paper. Spread 2 tbsp tomato sauce over each bagel. Reserving remaining sauce for another use. Top with cheese, red and green peppers and onions. Bake for 12 to 15 minutes or until cheese is melted. Garnish pizzas with fresh chopped basil.
Tip: In a pinch, use store-bought pizza sauce.