Mortadella and Fig Pizza Bagel: Difference between revisions
From McGough's Recipes
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<span class="nomobile">[[File:S29E24 Childhood Faves, Grown-Up Flavs Trim - Chicago-Style Deep-Dish Pizza Bagel.mp4|1000px|center|start=0|end=360]]</span> | |||
[[File:1644510329436.jpeg|right| | [[File:1644510329436.jpeg|right|345px]] | ||
=== '''Ingredients''' === | === '''Ingredients''' === | ||
* 2 egg bagels, sliced in half | * 2 egg bagels, sliced in half | ||
* 1 tablespoon olive oil | * 1 tablespoon olive oil | ||
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=== '''Directions''' === | === '''Directions''' === | ||
# Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil. | # Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil. | ||
# Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve! | # Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve! | ||
[https://www.foodnetwork.com/recipes/jeff-mauro/mortadella-and-fig-pizza-bagel-12322217 Link to recipe] | [https://www.foodnetwork.com/recipes/jeff-mauro/mortadella-and-fig-pizza-bagel-12322217 Link to recipe] | ||
Latest revision as of 09:51, 14 October 2022
Ingredients
- 2 egg bagels, sliced in half
- 1 tablespoon olive oil
- 1/2 cup fig jam
- 8 ounces fontina cheese, sliced
- 8 ounces mortadella, sliced 1/4 inch thick, diced
- 1/2 cup giardiniera, strained and chopped fine to make a relish
Directions
- Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
- Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve!
