Friday, August 19, 2011
You know you want it... look at those babies, fresh from under the broiler and sliced in clean quarters for easy eating. Cut with my curved chinese cleaver that laughs at high-tensile cheese floating over squishy sauce (the only knife I named: Onibocho, which means demon knife in Japanese. Cost me nine bucks, I think).
Anyway, toast the bagel first for a good crust! This is the critical step in bagel pizza, too often neglected by people who have no consideration for the finer points in the art. If you can melt on a medium sharp cheddar, over a sauce (of forgotten origin, I'd like to think I made it but there may have been some Newman's Own kicking around) as I have done here, so much the better.
Don't forget the simple, ordinary, healthy, good stick-to-your-ribs stuff in the rush for a microwaved quick fix.