Description
Pizza Beans is an easy, flavorful one-skillet dish combining blistered cherry tomatoes, cannellini beans, and melty mozzarella cheese, finished under the broiler for a golden top and served with crusty bread. Perfect for a comforting and quick meal with minimal cleanup.
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 can – 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 for about 5 minutes, until the skins start to blister.
- Add Aromatics and Seasoning: Stir in 2 grated garlic cloves, 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: Mix in 2 cans of drained and rinsed cannellini beans and 1 cup broth. Bring to a simmer and cook for 10 minutes, allowing the tomatoes to soften and the sauce to thicken.
- Add Cheese and Broil: Preheat your oven broiler. Top the skillet evenly with 1½ cups shredded mozzarella (or torn mozzarella ball) and ⅓ cup grated parmesan. Broil for 5 minutes or until the cheese melts and turns golden in spots. Watch closely to avoid burning.
- Finish and Serve: Remove from oven, sprinkle 1 handful fresh basil on top, and serve warm with 4 slices of toasted crusty bread for scooping the saucy beans and melted cheese.
Notes
- Substitutions: Use avocado or light olive oil instead of extra virgin olive oil; substitute marinara or canned tomatoes for cherry tomatoes; garlic powder or roasted garlic for fresh garlic; tomato passata or marinara sauce for tomato paste; Italian seasoning or dried basil for oregano; great northern, butter beans, or chickpeas for cannellini beans; water with salt or chicken broth for vegetable broth; cheddar, feta, provolone, fontina, or dairy-free mozzarella for mozzarella; pecorino Romano for parmesan; fresh oregano or basil pesto for basil; whole grain toast or warm pita for crusty bread.
- Tips: Let tomatoes cook undisturbed to build deep flavor; use an oven-safe skillet to move seamlessly from stovetop to broiler; browning tomato paste boosts richness; add broth or water if sauce thickens too much; tear mozzarella into irregular pieces for a bubbly top; watch the broiler closely as cheese browns fast; serve with hearty bread for a satisfying meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
