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
Scale
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
