
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
458
Tired, hungry, and running low on groceries? Pizza beans have your back. Featuring simple pantry staples and only 30 minutes of cooking time, this comforting one-pan dinner promises to make any weeknight feel special.
The sauce:
While typical pizza sauce is smooth and thick, these pizza beans shine brightest in a tomato sauce that’s a little looser with some textural variation. When I was developing this recipe, I found that canned whole tomatoes in their juices produced the best results. Yes, you do have to pour them in a bowl and tear them into smaller pieces, which is a little more work, but it’s worth it for the superior flavor and texture of the finished sauce. Take it from someone who tried it with crushed tomatoes and was BITTERLY disappointed.
The beans:
Whenever there’s a white bean party, cannellini beans are always at the top of my list. They can be a little more expensive, though, so if you are looking to save money, you could easily sub in navy, Great Northern, butter beans, or even a mix. Just don’t go completely rogue and throw in black or red kidney beans—they have a distinctly different flavor that will not vibe here.
The toppings:
Like any pizza, you can top this skillet with whatever toppings you want. I love a margherita pizza, which is why I went for the classic mozzarella, Parm, and fresh basil, but you could add sliced pepperoni, pre-cooked sausage, thinly sliced onion, or olives. Just keep in mind that the skillet will only be under the broiler for a few minutes, so any toppings should already be cooked, or—in the case of fresh vegetables—be thin enough to cook quickly.
Storage:
Leftover pizza beans can be stored in an airtight container in the refrigerator for up to 3 days. Just like with pizza, some of us might prefer them cold, but you can also reheat them in the microwave if you like!
Made these beans? Let us know how it went in the comments below!
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Ingredients
- 1
(28-oz.) can whole tomatoes
- 2 Tbsp.
extra-virgin olive oil
- 3
cloves garlic, finely chopped
- 2 Tbsp.
tomato paste
- 1/2 tsp.
dried oregano
- 1/4 tsp.
crushed red pepper flakes
- 1 tsp.
(or more) kosher salt
- 1/2 tsp.
granulated sugar (optional)
- 2
(14.5-oz.) cans cannellini beans, drained, rinsed
- 1 cup
shredded mozzarella
- 1/4 cup
finely grated Parmesan
Fresh basil leaves, for serving
Directions
- Step 1Pour tomatoes and their juices into a large bowl. Using clean hands, tear into about 1/2" pieces. Set aside.
- Step 2In a large skillet over medium heat, heat oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until darkened and starting to stick to bottom of skillet, 1 to 2 minutes.
- Step 3Add reserved tomatoes, oregano, red pepper flakes, and 1 tsp. salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced and slightly thickened, 10 to 15 minutes. Taste and add granulated sugar for more sweetness, if needed.
- Step 4Add beans and stir to combine. Cook, stirring occasionally, until heated through, 1 to 2 minutes more; season with salt, if needed.
- Step 5Heat broiler to high. Top pizza beans with mozzarella and Parmesan. Broil, watching closely, until bubbling and browned, 1 to 2 minutes.
- Step 6Top with basil.
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