18/10/2021

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margherita-pizza-beans

Margherita Pizza Beans

You may already know and love Deb Perelman’s infamous Pizza Beans, which have a jammy, brick-red sauce with a marinara pizza vibe. This recipe gives pizza beans the Margherita treatment, swapping a cooked-down sauce for fresh tomatoes cooked just enough to bring out their full flavor. You can use pristine specimens or damaged goods alike: blistering small tomatoes brings out their sweetness, while simmering large, grated tomatoes is an easy way to remove their tough skins and (flavorless) excess moisture. —Ali Slagle

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Ingredients

4 Servings

1

lb. large ripe tomatoes

2

15-oz. cans white beans (such as cannellini or butter), rinsed

Kosher salt, freshly ground pepper

3

Tbsp. extra-virgin olive oil, plus more for drizzling

2

pints cherry or Sun Gold tomatoes (about 1¼ lb.)

4

garlic cloves, finely chopped

¼

cup torn basil leaves, stems reserved, plus more for serving

6

oz. fresh mozzarella, thinly sliced

2

Tbsp. finely grated Parmesan, plus more for serving

Toasted country-style bread (for serving)

Preparation

Step 1

Heat broiler. Halve large tomatoes crosswise (through the equator). Starting with cut sides, grate tomatoes on the large holes of a box grater into a medium bowl; discard or compost skins. Add beans and season generously with salt and pepper.

Step 2

Heat 3 Tbsp. oil in a large ovenproof skillet over medium-high. Add cherry tomatoes; cook, shaking pan occasionally, until browned in spots, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.

Step 3

Stir in grated tomato mixture and reserved basil stems. Cook, stirring occasionally, until mixture is thickened and flavorful, 10–15 minutes. Taste and season with salt and pepper.

Step 4

Remove basil stems from pan; stir in ¼ cup basil leaves. Shake skillet to evenly distribute beans. Top with mozzarella and 2 Tbsp. Parmesan. Broil until cheese is melted and browned in spots, about 3 minutes.

Step 5

Spoon tomato beans over toast as desired. Top with more basil leaves and Parmesan and drizzle with oil. Season generously with more pepper.

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