What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.
Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but easier to make.
These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!
Your Pizza Bean Options
You’ll find the full recipe further below. Here’s what to consider before you get started on this quick and simple dish.
Choose your beans: Chickpeas offer a tender but more prominent bite. Cannellini or Great Northern beans are a bit softer and break down more. You can’t go wrong; I love them all.
Mash your beans: If you have a minute to spare, use a fork to mash up about 1/2 cup of the beans, which releases their starches and yields a thicker sauce. I recommend it.
Add spinach (or don’t): You can add up to one whole container of baby spinach to bulk up this dish with extra nutrients and plant-based protein. Even with all that spinach, it doesn’t change the dish’s flavor or texture much.
Add more toppings: Treat this dish like pizza and add any toppings you’d like on top of the cheese.
Watch How to Make Pizza Beans
Serving Suggestions
This hearty skillet-based meal is well-balanced on its own, especially if you include the spinach for some greens. You might enjoy toasted slices of crusty sourdough on the side or crostini, for scooping. Take it to the next level with my Roasted Garlic Bread. For added protein, add a fried egg or two.
I always love to start my meal with a salad. Here are a few that would go well with this dish.
Please let me know how your recipe turns out in the comments! I love hearing from you.
Pizza Beans
This easy weeknight meal features flavorful white beans simmered in homemade red sauce, topped with bubbling mozzarella! It’s a pantry-friendly recipe that’s even more satisfying than take-out. Recipe yields 4 hearty servings.
- Preheat the oven to 450 degrees Fahrenheit. Roughly mash about ½ cup of the drained beans with a fork in a bowl, then set it aside (this step is optional but yields a nicer, thickened texture).
- Heat the olive oil over medium-high in a medium (10-inch) stainless steel or oven-safe skillet. Add the onion and ¼ teaspoon of the salt. Cook, stirring often, until the onions are tender, about 3 to 5 minutes.
- Add the garlic and red pepper flakes (if using). Cook until the garlic edges turn golden, stirring constantly, about 30 seconds.
- Stir in the tomato paste (watch out for oil splatters), scraping down the browned bits and cook for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- If using the spinach, add about half of it first, then stir until its bright green and shrunken, about 20 seconds. Repeat with the remaining spinach.
- Add the beans (including the mashed beans), water and the remaining ¼ teaspoon salt. Stir to combine, and use your spatula to scrape any browned bits in the pan into the mixture. Bring the mixture to a simmer on the stovetop. Sprinkle the cheese evenly over the top, then bake until the cheese is nicely melted, about 7 to 9 minutes.
- Let the skillet cool for at least 5 minutes, then top with basil, if using, and serve warm. (Remember that the skillet handle is still very hot!) Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
