Description
Pizza Beans is a delicious and easy one-skillet dish featuring blistered cherry tomatoes, creamy cannellini beans, and melty mozzarella cheese broiled to golden perfection. Served with crusty bread, this hearty, flavorful recipe makes a perfect weeknight meal or comforting appetizer.
Ingredients
Scale
Base
- 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
Beans and Broth
- 2 cans cannellini beans 15 oz / 400 g each can – drained and rinsed
- 1 cup vegetable or chicken broth
Cheese and Garnish
- 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
To Serve
- 4 slices crusty bread toasted
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. Stir in 2 grated garlic cloves, 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (optional), ½ teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
- Add beans and simmer: Stir in 2 cans of 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 chunks and ⅓ cup grated parmesan. Broil for 5 minutes or until the cheese melts and is golden in spots.
- Finish and serve: Remove the skillet from the oven and scatter 1 handful of fresh basil on top. Serve warm with 4 slices of crusty toasted 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 may be swapped with garlic powder or roasted garlic.
- Tomato paste can be replaced by tomato passata or marinara sauce.
- Dried oregano can be substituted with Italian seasoning or dried basil.
- Cannellini beans can be substituted with great northern beans, butter beans, or chickpeas.
- Vegetable broth may be replaced with water and a pinch of salt or chicken broth.
- Mozzarella works well either fresh torn or shredded; alternatives include cheddar, crumbled feta, provolone, fontina, or dairy-free mozzarella.
- Parmesan can be swapped with pecorino Romano.
- Fresh basil can be substituted with fresh oregano or basil pesto.
- Instead of crusty bread, try whole grain toast or warm pita.
- Let tomatoes blister undisturbed to deepen flavor.
- Use an oven-safe skillet to move easily from stovetop to broiler.
- Brown the tomato paste briefly for richer flavor.
- Add broth or water if sauce thickens too much during simmering.
- Tear mozzarella into uneven pieces for melty bubbly topping.
- Watch the broiler closely to prevent cheese from burning.
- Serve with crusty bread for a hearty, satisfying meal.
- 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: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 45 mg
