Mini Bagel Pizzas (Printable)

Quick and crispy mini bagels topped with sauce, cheese, and savory options.

# Components:

→ Bagels

01 - 6 mini plain bagels, halved

→ Sauce

02 - 0.5 cup pizza sauce or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 0.25 cup mini pepperoni slices or chopped regular pepperoni (optional)
05 - 2 tablespoons sliced black olives (optional)
06 - 2 tablespoons diced bell pepper (optional)
07 - 1 teaspoon dried oregano or Italian seasoning

# Directions:

01 - Preheat the air fryer to 375°F (190°C) for 2 minutes.
02 - Arrange the mini bagel halves, cut side up, on a clean surface.
03 - Spread approximately 2 teaspoons of pizza sauce on each bagel half.
04 - Evenly sprinkle shredded mozzarella cheese over the sauced bagel halves.
05 - Top with desired toppings such as pepperoni, black olives, or diced bell peppers.
06 - Sprinkle dried oregano or Italian seasoning over each bagel half.
07 - Place as many bagel pizzas as fit comfortably in a single layer in the air fryer basket, working in batches if necessary.
08 - Cook at 375°F (190°C) for 5 to 6 minutes until cheese is melted and golden.
09 - Carefully remove from air fryer and allow to cool slightly before serving.

# Expert Advice:

01 -
  • They're ready in under 15 minutes, making weeknight cravings feel totally manageable.
  • Kids actually get excited to help assemble them, which means less resistance at snack time.
  • The air fryer handles everything—no oven preheating drama or burnt-on-bottom worries.
02 -
  • If your sauce is too wet, the bagel bottom will turn soggy no matter how hot your air fryer gets—less is genuinely better here.
  • Don't skip the preheat time, even though it feels unnecessary; a cold air fryer basket means the cheese will slide around instead of melting evenly.
03 -
  • Keep a small bowl of extra sauce on the side for dipping—some people want more pizza flavor, and this lets them add it without weighing down the bagel.
  • If you're feeding a crowd, prep all your assembled pizzas on a sheet or plate ahead of time, then just load and cook batches; it saves the last-minute scramble.
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