Cheesy Pizza Beans Recipe
Pizza Beans combines the cozy comfort of baked beans with the flavors of a classic pepperoni pizza. Creamy white beans simmer in a rich tomato sauce with garlic, Italian seasoning, mozzarella, and a little Parmesan, then bake until the cheese is bubbling and golden. It is an easy weeknight meal that works especially well with crusty bread or a simple green salad.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Cuisine: American-Italian
- Course: Main Dish / Dinner
- Difficulty: Easy
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes, optional
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup shredded low-moisture mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 ounces sliced pepperoni, quartered
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh basil or parsley
How to Make Pizza Beans
Step 1: Build the Tomato Base
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until softened and lightly golden. Add the garlic, Italian seasoning, and red pepper flakes. Cook for about 30 seconds, just until fragrant. Be careful not to brown the garlic too much, since it can turn bitter.
Step 2: Simmer the Beans
Pour in the crushed tomatoes and stir to combine. Add the rinsed cannellini beans, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 7–8 minutes. The sauce should thicken slightly while still remaining loose enough to coat the beans. If it becomes too thick, add a splash of water.
Step 3: Add the Pizza Toppings
Turn off the heat and scatter the quartered pepperoni evenly over the beans. Sprinkle the mozzarella and Parmesan over the top, making sure the cheese reaches close to the edges of the skillet. This even layer helps create those browned, bubbly spots that make the dish feel more like pizza.
Step 4: Bake Until Bubbly
Place the skillet in a preheated 425°F oven and bake for 10–12 minutes, until the sauce is bubbling around the edges and the cheese has completely melted. For a more browned top, switch to the broiler for 1–2 minutes, watching closely. The cheese should be golden in spots without becoming burnt.
Step 5: Finish and Serve
Let the skillet rest for 3–5 minutes before serving. Sprinkle fresh chopped basil or parsley over the top. The short resting time lets the sauce settle while keeping the cheese pleasantly gooey.
Cooking Tips
- Use low-moisture mozzarella for better melting and browning without making the beans watery.
- Drain and rinse the canned beans well so excess liquid does not thin the tomato sauce.
- Don’t skip the short rest after baking; the sauce is extremely hot and thickens slightly as it cools.
- For a meat-free version, leave out the pepperoni and add sliced mushrooms, black olives, or roasted peppers.
- If your skillet is not oven-safe, transfer the bean mixture to a lightly greased baking dish before adding the toppings.
How to Serve
Serve Pizza Beans hot with toasted sourdough, garlic bread, or a crisp green salad. A simple cucumber-and-tomato salad also works nicely because its freshness balances the rich tomato sauce and melted cheese. For a heartier dinner, serve it alongside roasted broccoli or zucchini.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave until hot, or place them in an oven-safe dish and warm at 350°F until heated through. The cheese may not be quite as stretchy after refrigeration, but the beans and tomato sauce reheat very well. Freezing is possible, although the texture of the beans and cheese can change slightly after thawing.
Final Result
The finished Pizza Beans should be saucy and creamy, with tender cannellini beans, savory tomato flavor, crisp-edged pepperoni, and a layer of melted, lightly browned cheese. Serve it straight from the skillet while the mozzarella is still soft and gooey, with plenty of crusty bread for scooping up the tomato-rich sauce.
