One Skillet Pizza Beans

I am a huge fan of pizza and an even bigger fan of beans.

When I first heard about pizza beans, I honestly didn’t know what to expect, but I knew I had to try it. Pizza flavor without the dough? And with creamy butter beans instead? I was in.

It turns out this is one of those recipes that sounds a little unusual but makes perfect sense after the first bite. You get all the classic pizza flavors like tomato sauce, garlic, herbs, melted mozzarella, a sprinkle of Parmesan but instead of crust, everything bakes together with hearty white beans.

It’s cheesy, saucy, and scoopable, whether you pile it onto toasted bread or grab a spoon and eat it straight from the pan.

Why You’ll Love This Recipe

It has all the flavors of pizza without having to deal with dough.

The beans make it hearty and filling, so it works as a main dish and not just a snack.

Everything bakes together in one pan, which keeps things simple and easy.

And that bubbly, golden cheese on top makes it hard to wait before digging in.

Ingredients

• 1 large (185 g) yellow onion, sliced
• 2 tbsp (30 ml) olive oil
• 3 cloves (15 g) garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/4 tsp crushed red pepper flakes
• 1 can (28 oz / 796 ml) crushed tomatoes (about 3 1/2 cups)
• 1 tsp (6 g) salt
• 4 cups (800 g) cooked butter beans or other white beans (about 2 cans, drained and rinsed)
• 1 1/2 cups (165 g) shredded mozzarella cheese
• 1/2 cup (40 g) grated Parmesan cheese
• Fresh basil, for garnish

How to Make Pizza Beans

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a cast iron or other oven-safe pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they start to soften and turn translucent.
3. Stir in the minced garlic, thyme, oregano, parsley, and crushed red pepper flakes. Cook for about a minute, just until fragrant.
4. Pour in the crushed tomatoes and add the salt. Stir well and let the sauce simmer for about 5 minutes until it starts to bubble.
5. Add the cooked butter beans and stir to coat them in the sauce. Lower the heat to medium-low and let everything simmer gently for about 15 minutes, stirring occasionally.
6. Remove the pan from the heat. Sprinkle the mozzarella and Parmesan evenly over the top.
7. Bake for 12 to 15 minutes, until the cheese is melted, bubbly, and lightly browned. If you want more color, turn on the broiler for the last few minutes.
8. Remove from the oven, sprinkle with fresh basil, and serve right away. Scoop onto toasted bread or spoon over warm polenta.

Recipe Notes

You can swap the crushed tomatoes and dried herbs for your favorite marinara sauce if you want to save a little time. Just stir it in with the beans and let everything simmer together before adding the cheese.

Butter beans are creamy and soft, but any white bean works well here. Cannellini or great northern beans are great options if that’s what you have in the pantry.

If the sauce thickens too much while simmering, add a small splash of water or broth to loosen it up. This dish is best served hot while the cheese is still melted and stretchy.

It’s naturally gluten free as written, but if you serve it with bread, just use your favorite gluten free option.