The Cupboard is Almost Bare, Experimental Bagel Pizza

You know those days where you go to the kitchen trying to figure out what to make for dinner, and realize that you are pretty much out of everything? Most importantly you are out of anything and everything that would pass as a healthy dinner that the children will actually eat. I am finding myself in the middle of one of those days. I am not sure how I managed to find an almost empty kitchen and freezer, but I did. This is what I have come up with tonight.

Experimental Bagel Pizza. Normally, I love bagel or english muffin pizzas. They are quick and the kids love them too. I thought I was all set to make the pizza and then I realized I didn't have any cheese that would taste good on pizza, swiss cheese pizza is not something my kids would eat. But they do love that shaker cheese, so that is what I am using tonight. Believe me, I would be much happier if I had some yummy mozzarella cheese, but there is none, so that is where the experiment begins.

I started out with whole wheat bagels on the pizza stone, drizzled them with olive oil and baked them at 425 degrees for 10 minutes. I added some left over pasta sauce, chopped up some marinated chicken and added that. Then I sprinkled all of it with some sprinkle cheese. I put it all back in the oven on 425 degrees for 10 minutes.

They turned out pretty good. Sprinkle cheese doesn't really melt the way mozzarella does, so it just gets warm and kind of melts, but not really. The flavor is not too bad either. This Experimental Bagel Pizza turned out much better than I was hoping and the kids ate it up. They even told me it was the best pizza ever...not sure if I am excited or depressed about that. Not too bad for a mostly empty kitchen, pantry and freezer.