Pizza Beans
What are pizza beans? They’re filling white beans with a pizza-like flavor, naturally, simmered in a marinara-inspired sauce and finished with bubbling mozzarella. Deb came up with the idea, and I’m absolutely into it.
Today, I’m sharing my version using canned beans, optional spinach, and a luscious tomato paste-based sauce that tastes like it’s been gently cooking on the stove for hours. It’s cheesy and comforting like baked ziti, but also more nourishing and simpler to prepare.
These pizza beans are so delicious and effortless that the dish almost feels like you’re getting away with something. It makes an easy meal for those cooler evenings. I’d bet your pantry already has the ingredients!
Your Pizza Bean Options
You can find the complete recipe a bit further down. Before you dive into this fast and straightforward dish, here’s what you should think about.
Select your beans: Chickpeas bring a tender yet more noticeable bite. Cannellini or Great Northern beans are slightly gentler and tend to break down more easily. Either way is great; I appreciate all of them.
Break up your beans: If you have a moment, mash about 1/2 cup of the beans with a fork. This helps release their starches and creates a thicker sauce. I’d do it.
Include spinach (or skip it): You can fold in up to one full container of baby spinach to add extra nutrients and plant-based protein. Even with all that spinach, the dish’s taste and texture barely shift.
Go heavier on toppings: Consider this dish your pizza—add whatever toppings you enjoy right on top of the cheese.
Watch How to Make Pizza Beans
Serving Suggestions
This filling skillet meal is satisfying on its own, particularly when you add spinach for some greens. You might also like toasted slices of crusty sourdough on the side or crostini for scooping. Want to level it up? Try my Roasted Garlic Bread. For extra protein, top with one or two fried eggs.
I’m always happy to begin with a salad. Here are a few options that pair nicely with this dish.
Please tell me how your recipe turned out in the comments! I genuinely enjoy hearing from you.
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Pizza Beans
This simple weeknight dinner features tasty white beans gently simmered in homemade red sauce, finished with melty, bubbling mozzarella! It’s a pantry-friendly recipe that’s even more satisfying than ordering in. Recipe makes 4 filling servings.
- Set the oven to 450 degrees Fahrenheit. Mash roughly ½ cup of the drained beans in a bowl with a fork, then place it to the side (optional, but it helps create a more appealing thickened texture).
- Warm the olive oil over medium-high heat in a medium (10-inch) stainless steel or oven-safe skillet. Add the onion and ¼ teaspoon of the salt. Sauté, stirring regularly, until the onions soften, about 3 to 5 minutes.
- Add the garlic and red pepper flakes (if you’re using them). Cook until the garlic’s edges turn golden, stirring constantly, about 30 seconds.
- Mix in the tomato paste (watch for oil splashes), scraping up the browned bits, and cook for 30 seconds. Lower the heat if necessary so the garlic doesn’t burn.
- If using spinach, add about half at first, then stir until it’s bright green and shrunken, about 20 seconds. Do the same with the remaining spinach.
- Add the beans (including the mashed ones), water, and the remaining ¼ teaspoon salt. Stir everything together, then use your spatula to collect any browned bits from the pan into the mixture. Bring the mixture to a simmer on the stovetop. Sprinkle the cheese evenly across the top, then bake until it melts nicely, about 7 to 9 minutes.
- Allow the skillet to cool for at least 5 minutes, then finish with basil if desired and serve while warm. (Just a reminder: the skillet handle is still extremely hot!) Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
The information displayed is an estimate provided by an online nutrition calculator. It shouldn’t be taken as a replacement for a professional nutritionist’s guidance. See our complete nutrition disclosure here.
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