Why You’ll Love it
- It’s fast and filling! This easy dinner leans on canned beans, shredded mozzarella, and baby spinach for a quick dinner that’s as filling as it is flavorful.
- A little honey makes it shine. I love a light drizzle of honey on my pizza, so why not on my pizza beans? It’s the perfect balance to salty Parmesan and spicy red pepper.
Key Ingredients in Pizza Beans
- Beans: Use butter beans, cannellini, or any other canned white bean you like.
- Aromatics: Sliced onion and garlic create an extra-flavorful base.
- Oregano: A little dried oregano brings major pizza vibes.
- Spinach: Instantly bulk out the meal by stirring in some greens.
- Marinara: Grab a jar of your favorite store-bought brand to make this dinner.
- Cheese: Low-moisture mozzarella gives you that ooey-gooey pizza topping and browns nicely under the broiler (unlike fresh mozz).
- Toppings: Classic pizza toppings like fresh basil, grated Parmesan cheese, and red pepper flakes, along with a less common topping, honey, give it the finishing touch.
Helpful Swaps
- Add pepperoni, cooked crumbled sausage, mushrooms, or any pizza toppings you like.
- Use hot honey instead of regular or add a spoonful of Calabrian chili paste to the sauce for an extra kick.
- Use chopped fresh parsley instead of basil.
- Sprinkle with more dried oregano, if that’s what you’d do at a pizza parlor.
- Create your own blend of shredded cheese instead of just mozzarella.
- Drizzle with store-bought or homemade ranch dressing.
- Swap spinach for other greens like baby kale or chopped Tuscan kale or Broccolini.
Pizza Beans
Serves 4 to 6- 1 medium yellow onion
- 2 cloves garlic
- 2 (about 15-ounce) cans cannellini or butter beans
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 5 ounces baby spinach (about 5 packed cups)
- 2 1/2 cups marinara sauce (about 20 ounces)
- 8 ounces shredded low-moisture mozzarella cheese (about 2 cups)
- 4 sprigs fresh basil
- 1/4 cup grated Parmesan cheese (about 1 ounce), plus more for serving
- Red pepper flakes (optional)
- Honey (optional)
- Garlic bread
2. Halve and thinly slice 1 medium yellow onion (about 1 1/4 cups). Thinly slice 2 garlic cloves. Drain 2 (about 15-ounce) cans cannellini or butter beans, but don’t rinse.
3. Heat 2 tablespoons olive oil in a medium (10-inch) broiler-proof skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, 5 to 8 minutes. Add the garlic and 1/2 teaspoon dried oregano, and cook until fragrant, about 30 seconds.
4. Reduce the heat to medium. Add 5 ounces baby spinach in two batches, and stir until just wilted. Add the beans and 2 1/2 cups marinara sauce. Cook, stirring occasionally, until starting to bubble, 3 to 5 minutes. Remove the skillet from the heat. Sprinkle with 8 ounces shredded low-moisture mozzarella cheese.
5. Transfer the skillet to the oven. Broil until the cheese is melted and browned in spots, 3 to 5 minutes. Meanwhile, pick the leaves from 4 fresh basil sprigs and tear if large (about 1/2 cup loosely packed).
Recipe Notes
Make ahead: The pizza beans can be assembled, covered, and refrigerated up to one day ahead. Bake in a 350-degree oven until warmed through and the cheese starts to melt, about 15 minutes. Switch the oven to broil. Broil until the cheese is browned in spots.Storage: Leftovers can be refrigerated in an airtight container for up to four days.