Pizza Beans

I didn’t want to like this dish nearly as much as I did, but from the first bite to the last, it was fantastic. Creamy cannellini beans are baked in a garlicky marinara sauce with Parmesan and Italian seasoning, then loaded with melted cheese and all your favorite pizza toppings.

Course Appetizer, Main Course

Cuisine Italian

Keyword Cast Iron

Prep Time 20

Cook Time 1

Servings

Calories 216kcal

Equipment

9x13 enameled cast iron pan

Ingredients

Bean Base

3 cans cannellini beans drained and rinsed
2 cups marinara sauce
3 tbsp minced garlic
1/4 cup sliced scallions or diced yellow onion
1 tsp salt, pepper & garlic seasoning
2 tsp Italian seasoning
1/4 cup Parmesan cheese
1 tbsp olive oil

Toppings

6 slices Muenster cheese
1 cup mozzarella cheese
1/4 cup Red onion
1/4 cup Banana peppers
1/4 cup Kalamata olives
1/3 cup Turkey pepperoni
2 tbsp Fresh basil

Instructions

Build the bean base.
Preheat your oven to 375°F. Add the drained and rinsed cannellini beans to a 9x13-inch baking dish.
Add the sauce and seasonings.
Add the marinara sauce, scallions, minced garlic, Italian seasoning, salt-pepper-garlic seasoning, and olive oil. Stir everything together and spread the beans into an even layer.
Bake the beans.
Sprinkle the Parmesan over the top and bake uncovered at 375°F for 30–45 minutes. You’re looking for the sauce to bubble and reduce. Don’t rush this step! You don’t want watery Pizza Beans—the marinara should thicken and intensify in flavor as it bakes.
Load it up like a pizza.
Remove the baking dish from the oven and add your Muenster, mozzarella, turkey pepperoni, red onion, banana peppers, Kalamata olives, or whatever pizza toppings you love.
Finish baking.
Increase the oven temperature to 400°F and bake for another 10–15 minutes, or until the cheese is completely melted and bubbling.
Finish with fresh basil and serve hot with crusty Italian bread, garlic bread, or toasted crostini.

Video

Notes

More Pizza Bean Topping Ideas 🍕

This is where you can have some fun. Try different combinations depending on what you have in the fridge:

● Meat Lovers: Pepperoni, Italian sausage, bacon, and mozzarella

● Supreme: Sausage, peppers, onions, mushrooms, olives, and pepperoni

● Margherita: Fresh mozzarella, sliced tomatoes, basil, and Parmesan

● Spicy: Hot Italian sausage, jalapeños, banana peppers, and chili flakes

● Veggie: Mushrooms, spinach, roasted peppers, onions, and olives

● White Pizza: Skip the marinara and try Alfredo or a garlic cream sauce with mozzarella, ricotta, and spinach

Tips for the Best Pizza Beans

Drain and rinse the beans well. Extra liquid from the cans can make the finished dish watery.

Give the sauce time to reduce. The first bake is what transforms the marinara into a thicker, richer sauce that coats the cannellini beans.

Don’t add the cheese too early. Let the beans and marinara reduce first, then add your cheese and pizza toppings for the final 10–15 minutes.

Watch watery toppings. Fresh mushrooms, tomatoes, and some vegetables release moisture as they cook. Sautéing them beforehand can keep your Pizza Beans thick and saucy.

Broil for extra color. If you like those browned, bubbly pizza-shop cheese spots, broil the finished dish for 1–2 minutes before serving.

Nutrition