Rating: 4.5 stars
29 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 24

Holy bubbly hot goodness! This recipe transforms pantry ingredients like canned beans and tomatoes into a wonderfully comforting weeknight dinner—and all in just 20 minutes. Fragrant oregano and garlic help coax pizza-like flavors out of these everyday staples, resulting in a bubbling, saucy skillet perfect for mopping sauce up with toasted bread. If you have fresh basil on hand, top each serving with a few leaves to enhance the pizza vibe. Round out the meal with a crunchy green salad and a bottle of red wine.

Dawn Perry

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to broil with oven rack 6 to 8 inches from heat. Heat oil in a large ovenproof skillet over medium-high. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add oregano, salt, black pepper, and crushed red pepper, if using. Cook, stirring, for 1 minute. Stir in beans.

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  • Add tomatoes, crushing them lightly with your hands, and their juices. Stir to combine. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 5 minutes.

  • Top mixture with cheese and transfer skillet to oven. Broil until cheese is melted, bubbly, and browned in spots, 3 to 4 minutes. Serve with crusty bread or toast.

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