Saucy Pizza Beans


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Think of this dish as French bread pizza 2.0, with crisp sourdough toasts piled high with creamy, garlicky cannellini beans and loads of sauce. It’s a finger-licking 15-minute meal that’s way better than frozen or delivery. 

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Yields:
4

Total Time:
15 mins

  • 8

    slices sourdough bread

  • 2 tbsp.

    olive oil, divided

  • 2

    large cloves garlic, 1 whole and 1 finely chopped

  • 1/4 c.

    grated Parmesan, plus more for serving

  • 1 oz.

    pepperoni, sliced in half

  • 1

    15-oz can cannellini beans, rinsed

  • 1 c.

    jarred marinara sauce

  • 4

    medium pepperoncini, thinly sliced plus 1 Tbsp brine

  • 1/4 c.

    fresh basil leaves, chopped, plus more for topping

  • 2 tbsp.

    flat-leaf parsley, chopped

  • 6 oz.

     whole-milk mozzarella, coarsely shredded

Directions

NUTRITIONAL INFORMATION (per serving): About 619 cal, 23.5 g fat (9 g sat), 30 g pro, 1,517 mg sodium, 71 g carb, 12 g fiber

Did you make this recipe? Comment below!

Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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