Description
Pizza Beans is an easy one-skillet recipe combining blistered cherry tomatoes, cannellini beans, and melted mozzarella cheese, finished with fresh basil and served with crusty bread for a hearty and satisfying meal.
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 broth (vegetable or chicken)
- 1½ cups shredded mozzarella (about 7-8 oz or 200 g) or fresh mozzarella ball torn into chunks
- 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 of 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 with 1½ cups shredded mozzarella or torn fresh 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, sprinkle with 1 handful fresh basil, and serve warm with 4 slices of toasted crusty bread to scoop up the saucy beans and melted cheese.
Notes
- Substitutions: Use avocado oil instead of olive oil, marinara or canned tomatoes for fresh 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 beans or chickpeas for cannellini beans, water plus salt or chicken broth for vegetable broth, cheddar or dairy-free mozzarella for mozzarella, pecorino Romano for parmesan, fresh oregano or basil pesto for fresh basil, and whole grain toast or warm pita for crusty bread.
- Blister the tomatoes well by letting them cook undisturbed to develop deep, sweet flavor.
- Use an oven-safe skillet to easily move from stovetop to broiler with minimal cleanup.
- Brown the tomato paste briefly to boost richness and add depth.
- Adjust the sauce consistency by adding broth or water if it becomes too thick.
- Tear mozzarella into irregular pieces for a beautiful bubbly melt.
- Watch the broiler carefully as cheese can brown quickly in the last minutes.
- Serve with good crusty bread to make the meal hearty and satisfying.
- Store leftovers airtight 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: 40 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg
