Description
Pizza Beans is an easy one-skillet dish featuring blistered cherry tomatoes, cannellini beans simmered in a flavorful tomato sauce, topped with melted mozzarella and parmesan cheese, finished with fresh basil. Served warm with crusty bread, it makes a hearty, comforting meal perfect for a quick dinner.
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
- 2 cans cannellini beans (15 oz / 400 g each), drained and rinsed
- 1 cup broth, vegetable or chicken
- 1½ cups shredded mozzarella (or 1 fresh mozzarella ball torn into chunks, about 7-8 oz or 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 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, 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 the tomatoes soften and the sauce thickens.
- Add cheese and broil: Preheat your oven broiler. Top the skillet with 1½ cups shredded mozzarella (or torn fresh mozzarella) and ⅓ cup grated parmesan. Broil for 5 minutes, or until the cheese is melted and golden in spots.
- Finish and serve: Remove from the oven, scatter 1 handful fresh basil on top, and serve warm with 4 slices of toasted crusty bread to scoop up the saucy beans and melted cheese.
Notes
- Substitute extra virgin olive oil with avocado oil or light olive oil.
- Use marinara sauce or canned diced, crushed, or whole peeled tomatoes instead of cherry tomatoes.
- Garlic powder or roasted garlic can replace fresh garlic.
- Tomato paste can be swapped with tomato passata or marinara sauce.
- Replace dried oregano with Italian seasoning or dried basil.
- For beans use great northern beans, butter beans, or chickpeas instead of cannellini beans.
- Vegetable broth can be substituted with water plus a pinch of salt or chicken broth.
- Cheese options include fresh or shredded mozzarella, cheddar, crumbled feta, provolone, fontina, or dairy-free mozzarella.
- Parmesan can be replaced with pecorino Romano.
- Fresh basil can be swapped with fresh oregano or basil pesto.
- Serve with whole grain toast or warm pita instead of crusty bread.
- Let cherry tomatoes cook undisturbed to build deep, sweet flavor when blistering.
- Use an oven-safe skillet to go from stovetop to broiler easily.
- Brown the tomato paste quickly to boost richness and depth.
- Add broth or water to adjust sauce thickness if needed.
- Tear mozzarella irregularly for a bubbly melted top.
- Watch the broiler closely; cheese can brown 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: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 40 mg
