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Pizza Beans Skillet Recipe

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★★★★★

5 from 144 reviews

This Pizza Beans Skillet recipe combines tender cannellini beans with a rich, flavorful tomato sauce infused with garlic, oregano, and a touch of heat from crushed red pepper flakes. Topped with bubbling mozzarella and Parmesan cheese and finished under the broiler for a golden crust, this skillet dish offers a comforting, protein-packed meal perfect for a quick lunch or dinner with a Mediterranean twist.

Ingredients

Scale

Tomato Sauce

  • 1 (28-oz.) can whole tomatoes
  • 2 tbsp. extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 2 tbsp. tomato paste
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt (or more to taste)
  • 1/2 tsp. granulated sugar (optional)

Beans and Cheese

  • 2 (14.5-oz.) cans cannellini beans, drained and rinsed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese

Garnish

  • Fresh basil leaves, for serving

Instructions

  1. Prepare Tomatoes: Pour the canned whole tomatoes and their juices into a large bowl. Using your hands, tear the tomatoes into roughly 1/2-inch pieces. Set aside for later use to maintain texture in the sauce.
  2. Sauté Garlic and Tomato Paste: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped garlic and cook while stirring until fragrant, about 30 seconds. Stir in the tomato paste and continue cooking, stirring constantly, until it darkens and begins to stick slightly to the skillet’s bottom, about 1 to 2 minutes; this step deepens the flavor.
  3. Simmer Tomato Sauce: Add the torn tomatoes along with their juices to the skillet. Mix in the dried oregano, crushed red pepper flakes, and 1 teaspoon of kosher salt. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Let it simmer, stirring occasionally, until the sauce thickens and reduces slightly, approximately 10 to 15 minutes. Taste and add optional granulated sugar if you prefer a sweeter sauce.
  4. Add and Heat Beans: Stir in the drained and rinsed cannellini beans, combining them gently into the sauce. Continue cooking and stirring occasionally for about 1 to 2 minutes until the beans are heated through. Adjust seasoning with additional salt if necessary.
  5. Broil with Cheese: Preheat your oven’s broiler to high. Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the bean and tomato mixture in the skillet. Place the skillet under the broiler and watch closely, broiling for 1 to 2 minutes or until the cheese is bubbling and turns a golden brown.
  6. Garnish and Serve: Remove the skillet from the oven and top with fresh basil leaves for a burst of freshness and color. Serve warm directly from the skillet.

Notes

  • If you don’t have fresh basil, you can substitute with a sprinkle of dried basil or fresh parsley.
  • For extra protein, consider adding cooked Italian sausage or ground beef to the tomato sauce before adding the beans.
  • Use low-moisture mozzarella to avoid excess liquid in the dish.
  • The sugar is optional but helps balance the acidity of the tomatoes if needed.
  • Make sure to watch the broiler closely to prevent the cheese from burning.

Keywords: pizza beans skillet, vegetarian, cannellini beans recipe, skillet dinner, easy Mediterranean recipes, broiled cheese beans, one-pan meals

Find it online: https://dishedbydana.com/pizza-beans-skillet-recipe/