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Cheesy Pizza Beans

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Cheesy pizza beans

Cheesy Pizza Beans

Jessica Braider
Adapted from an Ali Slagle recipe in The New York Times, this super simple dish is warming and satisfying, especially since it is ready in only 15 - 20 minutes! My family loved scooping all the goodness up with crusty bread, making it a fun and interactive meal to boot! If you want to turn it into a heftier meal you could add some sausage or diced deli ham. Serve it with some crusty bread for scooping for a fun and interactive meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Main Dish
Cuisine American, Mediterranean
Servings 6 servings


  • 2 Tbsp. extra virgin olive oil
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 3 oz. baby spinach roughly chopped (optional)
  • 4 Tbsp. tomato paste
  • 1 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes optional
  • 45 oz. canned cannellini or great Northern beans (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper
  • 1 1/3 cups shredded mozzarella cheese


  • Preheat the oven to 475 degrees.
  • In a 10 or 12-inch ovenproof skillet, heat the oil over a medium-high heat. Start boiling 1/3 cup water in a pot, kettle, or microwave.
  • Add the garlic to the skillet, and sauté until it is fragrant, about 1 minute.
  • Add the spinach (optional) and sauté until the the spinach has wilted.
  • Add the tomato paste, oregano, and crushed red pepper flakes (optional) and stir until it is well mixed with the garlic, about 30 seconds. Turn down the heat if the garlic is starting to turn brown/burn.
  • Add the beans, water, salt, and pepper and stir to combine.
  • Top evenly with the mozzarella and then move the skillet to the oven. Bake the beans for 10 - 15 minutes, or until the cheese is melted and browned in spots. If you want it even toastier, put it under the broiler for a minute. Serve immediately.


Do Ahead or Delegate: Peel the garlic, chop the spinach if using, shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Sprinkle more crushed red pepper flakes on top when serving, replace 1/3 cup of the mozzarella with feta or Parmesan cheese, or replace the regular shredded mozzarella with smoked mozzarella.
Tip: Got leftover tomato paste? Freeze extra paste in an ice cube tray, tap the cubes out of the molds when they are frozen, and store them in your freezer in a resealable freezer bag. Then, when you need them, you can add them (from frozen) to your sauces and stews.
Nutritional Information Per Serving (% based upon daily values): Calories 369, Total Fat: 11g, 17%; Saturated Fat: 4g, 20%; Cholesterol: 20mg, 7%; Sodium: 409mg, 17%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 11g, 43%; Sugar: 2g; Protein: 22g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, No Added Sugar, Nut-Free, Side Dish, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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