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This cozy pizza beans skillet is my secret weapon for busy nights when I want something hearty, cheesy, and comforting but my fridge is running on fumes. With just pantry staples and a simple method, this dish brings all the flavors of pizza to your dinner table in just about half an hour and barely any cleanup.
I first whipped this up after a long day when nothing sounded good except pizza but we were out of dough. Since then pizza beans has become our most-requested family dinner and I love how happy it makes everyone with so little effort.
Ingredients
- Whole canned tomatoes: about twenty eight ounces because tearing them yourself gives the sauce so much texture and fresh flavor over crushed or pre-diced options
- Extra virgin olive oil: for rich base flavor always choose a good quality oil if you can
- Fresh garlic cloves: add aromatic depth to the sauce try to use fresh garlic over jarred for the best results
- Tomato paste: deepens the tomato flavor and helps make the sauce taste more secret-ingredient special
- Dried oregano and crushed red pepper flakes: classic pizza herbs and a little heat
- Kosher salt: for seasoning pick a salt with no additives for the cleanest taste
- Granulated sugar (optional): to balance acidity in the tomatoes if they taste too sharp or bright
- Cannellini beans: these are my favorite for their creamy texture but other mild white beans work too
- Shredded mozzarella cheese: for maximum melty pizza goodness always shred it yourself if you have time
- Grated Parmesan cheese: try to use Parmigiano-Reggiano for the nuttiest flavor
- Fresh basil leaves: for a bright herbal finish tear just before serving for best color and fragrance
Step-by-Step Instructions
- Prep the Tomatoes:
- Pour the canned tomatoes with their juices into a large bowl. With clean hands tear the tomatoes into small pieces about half an inch each. This creates the ideal sauce texture not too chunky or smooth.
- Sauté the Aromatics:
- Warm olive oil in a big skillet over medium heat. Add the finely chopped garlic and stir constantly for about thirty seconds just until fragrant but not browned. Then stir in the tomato paste and keep stirring until the paste turns a bit darker and starts sticking to the pan about one to two minutes. This makes the sauce base taste deep and satisfying.
- Simmer the Sauce:
- Add your hand-torn tomatoes to the skillet along with dried oregano crushed red pepper flakes and a teaspoon of kosher salt. Turn up the heat to medium high and bring everything to a boil. Lower the heat to medium low and simmer gently for ten to fifteen minutes stirring now and then until the sauce is reduced and a bit thickened. Taste and add a pinch of sugar if the sauce tastes too acidic.
- Add the Beans:
- Pour in the drained and rinsed white beans and stir to combine. Cook for one to two minutes more until the beans are warmed through. Taste for seasoning and add more salt if needed.
- Add Cheese and Broil:
- Turn on your broiler to high. Sprinkle mozzarella and Parmesan evenly on top of the bean mixture. Broil for one or two minutes watching very closely until the cheese is bubbling and golden brown.
- Finish and Serve:
- Take the skillet out and scatter with fresh basil leaves. Serve hot right from the pan.
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One of my favorite things is tearing the tomatoes by hand it feels old fashioned but makes such a difference in the finished sauce. My kids always want to help with this part and somehow it makes the meal extra fun and memorable for everyone.
Storage Tips
Leftovers store well in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave until warmed through. Sometimes I eat the leftovers cold straight from the fridge and honestly they are delicious that way too.
Ingredient Substitutions
If cannellini beans are out of budget try Great Northern navy or butter beans which all add that creamy texture. If you want a more intense pizza flavor swap in a little Italian seasoning for the oregano. And if you do not have fresh basil just a sprinkle of dried will work in a pinch.
Serving Suggestions
Serve with a chunk of crusty bread or garlic toast to soak up the sauce. This is also greatdished over a bed of baby spinach or arugula for extra color and greens. You can even spoon leftovers over pasta or a baked potato for a cheesy plant-based topping.
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Pizza Beans in History
Inspired by the cozy flavors of both American pizza and Italian beans in tomato sauce this dish merges weeknight practicality with comfort food nostalgia. I think of it as a cross between pizza and hearty baked beans a perfect way to satisfy cravings with what you already have on hand. This dish is so versatile it feels at home in any kitchen.
Commonly Asked Questions
- → Can I use a different type of bean?
Absolutely! While cannellini beans work best for a creamy texture, navy, Great Northern, or butter beans are excellent alternatives. Avoid black or red kidney beans as their flavor doesn't complement the tomato sauce as well.
- → Which toppings work well for this skillet?
Classic choices like mozzarella, Parmesan, and basil always shine. For variety, add pre-cooked sausage, sliced pepperoni, thinly sliced onions, or olives. Just ensure toppings are cooked or thin enough to broil quickly.
- → Can I make this dish ahead of time?
Yes, leftover pizza beans store well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold as desired.
- → Do I need to use whole tomatoes for the sauce?
Whole canned tomatoes broken into pieces produce the best texture and flavor. Crushed tomatoes can be used in a pinch, but the sauce may have less depth.
- → How do I keep the cheese from overcooking?
Broil the skillet just until the cheese is bubbling and lightly browned, usually 1 to 2 minutes. Watch closely to prevent burning.