Crispy Mini Bagel Pizzas (Printable)

Crispy, cheesy mini bagels topped with sauce and mozzarella, air fried to golden perfection.

# What You’ll Need:

→ Bagels

01 - 6 mini plain bagels, halved

→ Sauce

02 - 1/2 cup pizza or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 1/4 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

# How-To:

01 - Preheat the air fryer to 375°F for 2 minutes.
02 - Place the mini bagel halves cut side up on a clean surface.
03 - Spread approximately 2 teaspoons of pizza sauce evenly over each bagel half.
04 - Sprinkle shredded mozzarella cheese evenly atop each sauced bagel half.
05 - Distribute desired toppings such as pepperoni, black olives, and diced bell pepper over each bagel.
06 - Sprinkle a pinch of dried oregano or Italian seasoning onto each assembled mini pizza.
07 - Place a single layer of prepared bagel pizzas into the air fryer basket; cook at 375°F for 5 to 6 minutes until cheese is melted and golden.
08 - Remove the mini pizzas carefully and allow to cool slightly before serving.

# Expert Advice:

01 -
  • They come together in under fifteen minutes, perfect for those moments when hunger strikes faster than you can think.
  • The air fryer does the heavy lifting—no pan to watch, no mess to justify skipping dessert.
  • Everyone can build their own version, which somehow makes even the pickiest eaters excited about dinner.
02 -
  • The bagel bottom needs to touch the basket directly—if you stack them or let them lean, the bottom stays pale and chewy instead of getting that satisfying crisp.
  • Mini pepperoni pieces are worth hunting down because regular slices take forever to cook through, leaving you with floppy, unappetizing toppings.
03 -
  • Save leftover sauce in the fridge and use it for dipping—it's less wasteful and honestly tastes better than the serving-time sauce because it's had time to meld.
  • If your cheese isn't shredded and melting evenly, you might be using blocks or thick slices; shredded melts faster and distributes better across the smaller surface area.
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