In a bowl, mix garlic, salt to taste, 1/4 teaspoon pepper,
basil, oregano, milk and cream cheese. Set aside.
Melt butter in a sauté pan over medium-high heat.
Add 1/4 teaspoon salt and 1/4 teaspoon pepper. After
15-30 seconds, add mushrooms and toss to coat.
Sauté for 8-10 minutes, or until substantially reduced
in volume and golden brown. Stir in vinegar and heat
for another 30 seconds.
Spread cream cheese mixture on bagel halves.
Top with mozzarella, artichokes, red peppers and
Place on a baking sheet and bake for 7-9 minutes, or
until the cheese is bubbly and starting to brown.
Makes 6 servings.
Tip: For a vegan version, substitute olive oil, hummus
and soy cheese for the butter, cream cheese mixture
1 teaspoon minced garlic
1/2 teaspoon coarsely
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons milk
8 ounces cream cheese,
2 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon balsamic
6 Kirkland Signature plain,
onion or honey wheat
bagels, cut in half
1 1/2 cups shredded
3/4 cup artichoke hearts
cut in 1/2-inch pieces
3/4 cup roasted red
peppers cut in
Vegetarian White Pizza Bagels
Einstein Brothers Bagels/Noah’s Bagels
Preheat oven to 425°F.
Grate the peel from 1 lemon. Peel and thinly slice the
remaining 3 lemons and remove the seeds. Set aside.
On a lightly floured surface, pat the dough out, forming
a thin 10- to 12-inch-round crust. Brush with oil and
sprinkle with the grated lemon peel.
In a large skillet, heat enough oil to coat the pan over
medium heat. Add lemon slices, garlic, jalapeños and
bell pepper; sauté for 2 minutes. Spread the mixture
evenly over the pizza crust.
Spread cheese evenly over the pizza and then sprinkle
Bake for about 20 minutes, or until the crust is crisp
and the cheese bubbles. Slice and serve.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
4 Paramount Citrus*
Pizza dough for 1 crust
4 garlic cloves, crushed
2 jalapeños, thinly sliced
1 red bell pepper,
2 cups Italian three-
1 cup fresh parsley,
Cheese Lemon Pizza