Mini Bagel Pizzas with Spinach and Artichokes

Ingredients:

• 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
• 1 package (280g) frozen artichoke hearts, thawed and squeezed out of water
• 1 package (220 g) of cream cheese at room temperature
• 0.5 cup grated Parmesan + extra for sprinkling
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, grated
• 1 tsp. grated lemon zest
• 6 bagels (plain or sesame), halved on the sides
• 1 cup whole milk ricotta
• 2 tbsp. grated mozzarella (about 220 gr.)
• Red pepper flakes, for sprinkling

Preparation:

1. Preheat oven to 260°C.
2. In a food processor, combine the spinach, artichoke hearts, cream cheese, Parmesan, mayonnaise, sour cream, garlic, lemon zest, 1/2 teaspoon salt, and a few grinds of black pepper. Blend until very smooth.
3. Place bagels cut-side up on a rimmed baking sheet. Toast in the oven for about 5 minutes. Spread 1/4 cup of the spinach mixture on each bagel half. Top with 3 small spoons of ricotta, then sprinkle with mozzarella. Bake until the cheese is melted and bubbly, 10-12 minutes.
4. Sprinkle bagels with Parmesan and a pinch of red pepper flakes.
   
   Spinach:
   Be sure to squeeze out any excess water from the spinach and artichokes to prevent the bagels from becoming soggy.