My Pizza Beans take everything you love about a cheesy slice of pizza and turn it into a hearty, saucy bowl you can make in one pan. Italian sausage, creamy cannellini beans, marinara, and a layer of golden, bubbling mozzarella come together for a dinner with over 40 grams of protein and 12 grams of fiber per serving. Grab some bread, scoop it all up, and plan on adding this one to your weekly rotation.
Friends, if you’ve seen pizza beans going around, this is my version, and I built it around the two things I look for in almost every dinner I make: protein and fiber. In my mind, the two go hand in hand. When a meal has both, I feel full and fueled for hours, and that’s exactly what this skillet delivers.
It also comes together in one pan in about 30 minutes, which means fewer dishes and dinner on the table fast. Serve it in bowls with crusty bread on the side so you can scoop up every last bit of sauce. And a quick PSA: garlic bread is an excellent choice here. Trust me.
Let’s talk about the sausage. I use chicken Italian sausage since it’s lower in fat, but pork Italian sausage works just as well if that’s what you have. Either way, mash it into small pieces as it cooks so you get a little bit of savory, fennel-spiced sausage in every single bite, the same way you’d want crumbled sausage spread across a pizza.
Then come the beans. Once the cannellini beans go into the pan with the marinara, I use the same masher to smash up some of them, which thickens the sauce and makes it extra creamy without adding any cream at all. A big handful of grated parmesan gets stirred right into the sauce for that salty, nutty depth, the spinach wilts in at the end, and the whole thing goes under the broiler with mozzarella until the top is golden and bubbling like the edge of a good slice.
What You Need to Make These Pizza Beans
- Extra Virgin Olive Oil: A tablespoon is all you need to get the onion going. It also helps the sausage brown nicely in the pan before everything else goes in.
- Yellow Onion: Give it a full five minutes in the pan so it softens and sweetens before the sausage goes in.
- Italian Sausage: I use chicken Italian sausage with the casings removed because it’s lower in fat, but pork Italian sausage works too. Check the label if you’re keeping this gluten-free, since some sausages include fillers or breadcrumbs.
- Garlic: Stir it for about a minute so it gets fragrant without burning.
- Cannellini Beans: Bring the fiber and a big boost of protein. Mashing some of them right in the pan gives the sauce its thick, creamy texture.
- Marinara: A 24-ounce jar of your favorite marinara turns this into pizza in a bowl. If you want to keep the dish refined sugar-free, look for a jar with no added sugar.
- Oregano: What makes this taste like pizza night. It’s the classic pizza herb and pairs perfectly with the sausage and marinara.
- Crushed Red Pepper Flakes: Adds a gentle kick that’s just enough to wake up the sauce. Add more on top at the end if you like it spicier.
- Parmesan Cheese: It melts right in, adds a salty, savory bite, and bumps up the protein even more.
- Fresh Spinach: One to two handfuls of fresh spinach is an easy way to get some greens into dinner. It wilts down in about a minute, so add as much as you want.
- Mozzarella Cheese: Shredded mozzarella goes on top before the skillet heads under the broiler. This is where the pizza magic happens, so keep an eye on it until it’s golden and bubbling.
- Fresh Basil: Adds a bright, fresh finish to all that rich, cheesy sauce.
- Crusty Bread or Garlic Bread: Bread is what I prefer to eat this with. Use a gluten-free loaf if you’re keeping the meal gluten-free.
How to Make Pizza Beans
To make these Pizza Beans, start by heating the olive oil in a large oven-safe skillet over medium heat. Once it’s hot, add the diced onion and sauté for about 5 minutes, until it’s softened. Then add in the sausage and use a potato masher to break it into small pieces as it cooks.
Once the sausage is almost cooked through, with little to no pink left, stir in the minced garlic and cook for another minute. Next, add the cannellini beans, marinara, oregano, and red pepper flakes. Use the masher again to smash up some of the beans, which is what makes the sauce thick and creamy.
Mix in the parmesan cheese, then add the spinach and stir until it’s wilted. Turn your oven to broil, sprinkle the mozzarella evenly over the top, and transfer the skillet to the second-to-top rack. Broil for 4 to 6 minutes, until the cheese is golden and bubbling. Watch it closely, because it can go from golden to burnt very quickly!
Remove the skillet from the oven and top it with fresh basil and extra red pepper flakes, if you’d like. Scoop the Pizza Beans into bowls and serve with crusty bread or garlic bread. Enjoy!
Frequently Asked Questions
Yes! Make the whole recipe up through the spinach step, let it cool, and store it covered in the fridge. When you’re ready to eat, warm it on the stovetop (or in the oven if your skillet can go straight from fridge to oven safely), then top with the mozzarella and broil right before serving so the cheese is fresh and bubbly.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Absolutely. Pork Italian sausage works here; it’s just higher in fat than chicken sausage. If there’s a lot of grease in the pan after browning, drain some of it off before adding the garlic.
Make the recipe in whatever skillet you have, then transfer everything to a baking dish before adding the mozzarella and broiling.
This recipe makes 4 hearty servings with over 40 grams of protein each, or 6 smaller portions if you’re serving it alongside other dishes. Keep in mind the protein and fiber per serving will be lower if you split it six ways.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
- Colander
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Small Yellow Onion, diced (~3/4 cup)
- 1 Pound Chicken Italian Sausage, casings removed (pork works too, chicken is just lower in fat)
- 3 Cloves Garlic, minced
- 2 Cans Cannellini Beans, drained and rinsed
- 24 Ounces Marinara, one jar of choice
- 1 Tablespoon Oregano
- ½ Teaspoon Crushed Red Pepper Flakes
- ½ Cup Parmesan Cheese, finely grated
- 1-2 Handfuls Fresh Spinach
- ¾ Cup Mozzarella Cheese, shredded
Garnish:
- Fresh Basil, chopped
For Serving:
- Crusty Bread or Garlic Bread, not included in macros
Instructions
- To make these Pizza Beans, start by heating the olive oil in a large oven-safe skillet over medium heat. Once it's hot, add the diced onion and sauté for about 5 minutes, until it's softened.
- Then add in the sausage and use a potato masher to break it into small pieces as it cooks.
- Once the sausage is almost cooked through, with little to no pink left, stir in the minced garlic and cook for another minute.
- Next, add the cannellini beans, marinara, oregano, and red pepper flakes. Use the masher again to smash up some of the beans, which is what makes the sauce thick and creamy.
- Mix in the parmesan cheese, then add the spinach and stir until it's wilted. Turn your oven to broil, sprinkle the mozzarella evenly over the top, and transfer the skillet to the second-to-top rack.
- Broil for 4 to 6 minutes, until the cheese is golden and bubbling.
- Remove the skillet from the oven and top it with fresh basil and extra red pepper flakes, if you'd like. Scoop the Pizza Beans into bowls and serve with crusty bread or garlic bread. Enjoy!
Rate & review
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