Pizza Beans is an oven-finished skillet of cannellini or Great Northern beans simmered in homemade tomato sauce and topped with bubbling mozzarella. This pantry-staple meal delivers restaurant-quality comfort in under 30 minutes with minimal cleanup.
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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.
Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop over medium-low heat or in the microwave; add a splash of water if needed to restore creaminess.
10-inch oven-safe skillet (stainless steel or cast-iron) · Oven preheated to 450°F
Yes, but you'll need to cook them first. Use about 1½ cups of cooked beans (equivalent to two 15-ounce cans). The recipe timing assumes canned beans, so cooking time may vary slightly.
Cannellini, Great Northern, or chickpeas all work well. Avoid small beans like navy beans, which can get mushy when simmered.
Yes—the skillet must go directly into a 450°F oven for 7–9 minutes to melt the cheese on top. A 10-inch stainless steel or cast-iron skillet works best.
You can prepare the bean mixture up to step 6 (before adding cheese) and refrigerate for up to 2 days. Reheat on the stovetop, then top with cheese and bake as directed.
No, it's optional. The dish is equally delicious without it, though spinach adds color, nutrition, and earthiness.
