Dinner

Pizza Beans on Toast Recipe

ByHailey Reed January 29, 2026January 29, 2026

Introduction

Pizza beans on toast is a comforting and flavorful twist on a classic snack, combining a rich tomato and bean mixture with melted mozzarella on crispy bread. It’s a quick and satisfying meal perfect for lunch or a light dinner.

The image shows two white plates with slices of toasted bread topped with a layer of melted white cheese, covered by a rich red tomato sauce with white beans, and finished with crispy round slices of reddish-brown pepperoni and green basil leaves scattered on top. One plate has a fork and knife resting on the side, while the other plate is plain with some beans and basil leaves around the edges. On the top right, a white pot filled with the same tomato-bean sauce with a silver spoon rests on a yellow surface. A blue cloth with a single basil leaf lies under the left plate, and a small white bowl with a mix of black and white pepper sits at the top near the pot, all placed on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp dried oregano
400g can chopped tomatoes
1 tbsp tomato purée
400g can cannellini beans, drained
4 large slices sourdough bread or any bread of your choice
125g mozzarella ball, torn
Sliced pepperoni or ham, to serve (optional)
Small handful of basil leaves, torn, to serve

Instructions

Step 1: Heat the olive oil in a small saucepan over low heat. Fry the chopped onion with a pinch of salt for about 10 minutes, until softened.
Step 2: Add the crushed garlic and dried oregano, frying for 1 minute more to release their flavors.
Step 3: Stir in the chopped tomatoes, tomato purée, ½ teaspoon of sugar, and seasoning to taste. Bring the mixture to a simmer, uncovered, and cook for 10 minutes, stirring often.
Step 4: Use a hand blender to blitz the mixture until smooth. Then, add the drained cannellini beans and simmer for an additional 5 minutes.
Step 5: Preheat the grill to high. Arrange the bread slices on a baking tray and grill on one side until lightly toasted.
Step 6: Flip the bread over and spread each slice with the warm bean mixture. Top with torn mozzarella and, if using, slices of pepperoni or ham.
Step 7: Place the tray under the hot grill for about 3 minutes, until the cheese melts and develops light golden spots.
Step 8: Scatter torn basil leaves over the hot toast before serving for a fresh finish.

Tips & Variations

For extra spice, add a pinch of chili flakes to the tomato sauce while it simmers.
Use gluten-free or whole grain bread to suit your dietary needs.
Swap mozzarella for vegan cheese to make this dish plant-based.
The bean mixture can be made ahead and reheated to save time on busy days.

Storage

Store any leftover bean mixture in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving. Toast is best enjoyed fresh but can be warmed briefly under the grill if needed.

How to Serve

The image shows two slices of toasted bread on white plates, each topped with four layers: a base layer of soft white beans in thick red tomato sauce, a middle layer of melted white mozzarella cheese, a layer of round, reddish-brown pepperoni slices, and fresh green basil leaves scattered on top. One plate holds a serving fork and knife with white handles resting on a blue cloth. Above, a white bowl filled with more white beans in red sauce has a silver spoon inside. The whole scene is set on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, you can substitute cannellini beans with white kidney beans, butter beans, or even chickpeas. Just make sure they are drained and rinsed if canned.