Add Sizzle to a pan on medium heat. Add the garlic and shallots.

Sauté till shallots are soft and garlic is fragrant, about five minutes. 

Add Calabrian chilies to the pan and sauté for one minute. 

Add tomato paste and sauté until a dark red color, about five minutes.

Deglaze the pan with vodka, and let reduce down for about one minute. Season with salt and pepper. 

Add heavy cream and basil and stir until combined.

Add in a handful of fresh grated parm. Let the sauce simmer for about four minutes and remove from the heat. 

In another pan at medium heat add in proscuitto, cook until crispy (about three minutes on each side) and set aside.

Slice bagel in half and toast to desired doneness.

Chop the crispy proscuitto into small pieces to sprinkle and add a few generous spoonfuls of vodka sauce to each half of the bagel.

Top with fresh mozz, fresh grated parm, and a sprinkle of crispy proscuitto and toast the bagel halves for five minutes, or until the cheese is nicely melted. 

Top the pizza bagel with torn basil and Drizzle.