Imagine a sizzling skillet filled with tender beans, blistered cherry tomatoes, and gooey melted cheese bubbling on top — that’s exactly what makes the Pizza Beans Skillet Recipe an absolute winner in my kitchen. It’s so simple, packed with flavor, and perfect for cozy dinners or casual get-togethers.
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Why You'll Love This Recipe
There’s something magical about how this Pizza Beans Skillet Recipe brings together rustic ingredients into a dish that feels indulgent yet easy. I’ve made it countless times for quick weeknight dinners, and it never fails to impress hungry mouths and happy hearts.
- One-Skillet Wonder: You cook everything in a single pan, which means less mess and more time to relax.
- Flavor Explosion: The combination of blistered cherry tomatoes, garlic, and herbs comes together like a pizza in bean form.
- Comfort Food, Fast: Ready in about 30 minutes, it’s both satisfying and family-friendly.
- Customizable Magic: Add your favorite cheeses, spices, or switch up the beans for variety.
Ingredients & Why They Work
The ingredients in this Pizza Beans Skillet Recipe play off each other beautifully — juicy tomatoes provide sweetness and acidity, creamy cannellini beans bring body, and cheese adds that irresistible melty finish. Here’s a quick peek at what goes in and why it’s chosen:
- Extra virgin olive oil: For that smooth, fruity base flavor and to blister the tomatoes perfectly without burning.
- Cherry tomatoes: Their natural sweetness intensifies when blistered, giving the sauce that fresh-from-the-garden vibe.
- Garlic: Grated garlic melts into the sauce, infusing it with fragrant warmth.
- Tomato paste: Adds concentrated tomato richness and a deep color that makes everything pop.
- Dried oregano: Classic Italian herb that complements the tomato-bean combo elegantly.
- Red pepper flakes (optional): Bring just a hint of heat if you like a bit of a kick.
- Salt & black pepper: To season and balance the flavors.
- Cannellini beans: Silky white beans that absorb the sauce flavors beautifully and add a creamy texture.
- Vegetable or chicken broth: Keeps the sauce luscious and helps it simmer to the perfect consistency.
- Mozzarella (shredded or fresh ball): That melty cheese factor turning this into a proper pizza-inspired dish.
- Grated parmesan: Adds nutty, umami depth on top.
- Fresh basil: Bright, herbaceous finish to lift the whole skillet.
- Crusty bread: Essential for dunking and scooping up every last bite.
Make It Your Way
Once I nailed the base Pizza Beans Skillet Recipe, I started experimenting to make it my own, and that’s the beauty of it — you can easily tweak it to your liking. I like to play around with different cheeses and spice levels depending on my mood or what’s in my pantry.
- Make it Spicy: Toss in extra red pepper flakes or a dash of cayenne to turn up the heat. Friends loved it when I did this last winter during a cozy movie night.
- Go Vegan: Swap mozzarella and parmesan for plant-based alternatives, and use vegetable broth for a fully vegan dish that still delivers on flavor.
- Beans Swap: Cannellini beans are my fave, but chickpeas or butter beans work wonderfully too, especially when I want a slightly nuttier taste.
- Herb Boost: Adding chopped fresh oregano or a drizzle of basil pesto before serving elevates the herb profile beautifully.
Step-by-Step: How I Make Pizza Beans Skillet Recipe
Step 1: Blister the tomatoes until they sing
Heat your olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the halved cherry tomatoes and let them cook mostly undisturbed for about 5 minutes. Watch for the skins to blister and wrinkle—that's when the tomatoes release their sweet, concentrated flavor. Toss in the grated garlic, tomato paste, oregano, red pepper flakes, salt, and pepper. Stir them all together and cook just another minute until the aroma fills your kitchen.
Step 2: Add the beans and broth, then simmer
Drain and rinse the cannellini beans before adding them to the skillet along with the broth. Stir everything well, bring to a gentle simmer, and let it cook uncovered for about 10 minutes. The sauce thickens, the tomatoes soften further, and flavors marry beautifully. Keep an eye on it — add a splash more broth if it gets too thick for your liking.
Step 3: Top with cheese and broil to melty perfection
Switch your oven to broil. Scatter the shredded mozzarella or torn fresh mozzarella over the bean and tomato mixture, then sprinkle grated parmesan on top. Slide the skillet under the broiler for about 5 minutes or until the cheese is bubbling and golden in lovely spots. Don’t walk away here — cheese can go from perfect to burnt fast!
Step 4: Finish with fresh basil and serve warm
Pull the skillet out of the oven and sprinkle fresh basil leaves right on top to add a fresh, herbal pop. Serve immediately with crusty bread slices for scooping up all that cheesy, saucy goodness. Trust me, no forks needed!
Top Tip
After making the Pizza Beans Skillet Recipe multiple times, I've realized a few key tricks that really elevate it and keep cleanup easy.
- Patience with the tomatoes: Let them sit undisturbed when blistering to develop that rich, sweet flavor instead of steaming them.
- Use an oven-safe skillet: It saves you from washing extra dishes and makes transferring from stove to broiler seamless.
- Don’t rush the broiler: The cheese melts quickly; watch closely to get it golden without burning.
- Fresh basil last: Adding it right at the end brightens the whole dish perfectly without losing its vibrant color.
How to Serve Pizza Beans Skillet Recipe
Garnishes
I love topping my pizza beans skillet with fresh basil leaves—it adds a burst of color and herbaceous brightness. Sometimes I sprinkle a little extra parmesan or drizzle a tiny bit of good quality olive oil just before serving. If you’re feeling adventurous, a pinch of chili flakes on top gives it great contrast.
Side Dishes
Since this Pizza Beans Skillet Recipe is already hearty, I usually keep sides simple. A crisp green salad tossed with lemon vinaigrette pairs beautifully, or some roasted veggies for a warm, well-rounded meal. Of course, warm crusty bread is a must to soak up every last bit of that cheesy tomato sauce.
Creative Ways to Present
For casual gatherings, I like serving the Pizza Beans Skillet Recipe straight in a rustic cast iron pan on the table with plenty of bread and small bowls of olives or pickled veggies on the side. For something a bit fancier, try spooning it into small ramekins and broiling cheese individually for a more elegant presentation that still feels cozy.
Make Ahead and Storage
Storing Leftovers
I usually pop leftovers of this Pizza Beans Skillet Recipe into an airtight container and refrigerate them. It keeps nicely for up to 4 days—just make sure to cover the surface with a bit of plastic wrap to prevent the cheese from drying out.
Freezing
Freezing works well if you want to save some for busy nights. I cool it completely, then portion into freezer-safe containers. It keeps up to 3 months. When ready, just thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer using the oven or toaster oven at 350°F to warm it evenly and refresh the cheese meltiness. Microwave is okay for a quick fix, but cheese texture changes slightly. Adding a tiny splash of broth before reheating helps keep the sauce creamy.
Frequently Asked Questions:
Absolutely! Cannellini beans bring a creamy texture, but great northern beans, chickpeas, or butter beans are excellent substitutes. Just make sure to drain and rinse canned beans well to keep the sauce clean-tasting.
If your skillet isn’t oven-safe, you can transfer the cooked bean mixture to a baking dish before adding cheese and broiling. Just be careful when handling hot pans and use mitts!
The recipe is mildly spicy thanks to optional red pepper flakes. You can easily adjust by adding more for heat or leaving them out for a milder version. A sprinkle of chili flakes on top after cooking also works wonders.
Yes! Use vegetable broth and replace mozzarella and parmesan with plant-based cheeses. Nutritional yeast sprinkled on top is a great cheesy alternative too.
Final Thoughts
This Pizza Beans Skillet Recipe has become one of my go-to dishes because it’s hearty, comforting, and endlessly adaptable. It’s like having pizza in a cozy, cheesy bean stew form—all without the fuss of dough or fancy prep. I hope you enjoy making it as much as I do, and that it brings some delicious warmth to your table whenever you need a quick, satisfying meal. Give it a try—you’ll be hooked!
Print
Pizza Beans Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pizza Beans is an easy one-skillet recipe featuring blistered cherry tomatoes, cannellini beans simmered in a flavorful tomato sauce, topped with melted mozzarella and parmesan cheese. Served warm with crusty bread, it offers a cheesy, saucy, and hearty meal perfect for a quick dinner or lunch.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes, halved
- 2 cloves garlic, grated
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt or more to taste
- Black pepper to taste
- 2 cans cannellini beans (15 oz / 400 g each), drained and rinsed
- 1 cup vegetable or chicken broth
- 1½ cups shredded mozzarella (or 1 fresh mozzarella ball torn into chunks, about 7-8 oz / 200 g)
- ⅓ cup grated parmesan
- 1 handful fresh basil
- 4 slices crusty bread, toasted, for serving
Instructions
- Blister the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add 2 pints halved cherry tomatoes and cook for about 5 minutes until the skins start to blister.
- Add aromatics and seasonings: Stir in 2 cloves grated garlic, 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (if using), ½ teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
- Add beans and simmer: Stir in 2 cans drained and rinsed cannellini beans and 1 cup broth. Mix well, bring to a simmer, and cook for 10 minutes until tomatoes soften and the sauce thickens.
- Add cheese and broil: Preheat your oven broiler. Top the skillet evenly with 1½ cups shredded mozzarella or torn mozzarella chunks and ⅓ cup grated parmesan. Broil for 5 minutes or until the cheese is melted and golden in spots.
- Finish and serve: Remove the skillet from the oven and sprinkle 1 handful of fresh basil on top. Serve warm with 4 slices of toasted crusty bread to scoop up the saucy beans and melted cheese.
Notes
- Extra virgin olive oil can be substituted with avocado oil or light olive oil.
- Cherry tomatoes can be replaced with marinara sauce or canned diced, crushed, or whole peeled tomatoes.
- Garlic can be substituted with garlic powder or roasted garlic.
- Tomato paste may be swapped for tomato passata or marinara sauce.
- Dried oregano can be replaced with Italian seasoning or dried basil.
- Cannellini beans can be substituted with great northern beans, butter beans, or chickpeas.
- Vegetable broth can be replaced with water plus a pinch of salt or chicken broth.
- Mozzarella works fresh or shredded; cheddar, crumbled feta, provolone, fontina, or dairy-free mozzarella may also be used.
- Parmesan can be substituted with pecorino Romano cheese.
- Fresh basil can be replaced with fresh oregano or basil pesto.
- Serve with whole grain toast or warm pita as an alternative to crusty bread.
- Let tomatoes blister without stirring too often for deeper flavor.
- Use an oven-safe skillet to transition easily from stovetop to broiler.
- Brown the tomato paste briefly to enhance richness and depth.
- Add additional broth or water if the sauce thickens too much while simmering.
- Tear mozzarella into irregular pieces for better melting and bubbly texture.
- Watch the broiler closely as cheese browns very fast in the last minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg
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