Let’s have pizza! That was my vote in yesterday’s “what’s for dinner?” discussion during our easy evening run on the Wallkill Valley Rail Trail. With the Ironman coming up in a matter of days, Bec and I decided it was time to start carbo-loading. When we got back to the car, I googled our favorite local pizza shop, but Bec stopped me before I got a chance to dial. She had another plan in mind that she claimed would be just as easy and just as satisfying. When she told me her idea was to make pizza bagels, I was skeptical. Late night college dorm food? And that was supposed to be a good Ironman prep dinner?
I let her go with it. Within about ten minutes of arriving back at home, perfectly cooked pizza bagels emerged from the oven. Topped with crispy kale, capers, anchovies and sliced jalapenos, they were way more sophisticated than I imagined and just as satisfying as a slice from Ray’s . --Laurel
Toast a bagel.
Then layer the following ingredients in this order: red sauce, curly kale (broken up into little pieces), shredded mozzarella cheese, capers, anchovies and a few thin slices of jalapenos.
Broil for a few minutes, or until cheese starts to bubble and brown.