Make tomato sauce. In an oven proof skillet, heat olive oil over medium heat. Add the onion, garlic, and a pinch of salt and black pepper. Cook until softened and slightly browned, about 3-4 minutes. Lower the heat if the color darkens too much. Add the canned tomatoes. Using a potato masher or the back of a wooden spoon, break up the tomatoes into small pieces. Be careful, as juice from the tomatoes can spurt out. Add the Italian seasoning and crushed chili flakes. Season with salt and black pepper. Give everything a good mix.

Add white beans. Add the drained, rinsed beans to the tomato sauce. Stir until well combined. When everything is bubbling, lower heat to medium low. Cook, uncovered, until all the flavors have melded together, about 20-25 minutes. The mixture should bubble at a gentle simmer. From time to time, stir to make sure the beans are not sticking to the bottom of the pan. If the sauce reduces too much and looks dry, add a splash of water and cover with the lid.

Preheat the oven. While the tomato white bean mixture cooks, preheat the oven to 400F/ 204C.

Bake. Sprinkle the mozzarella evenly over the top. Add olives, chopped Giardiniera (Italian pickled vegetables), and any other topping. Transfer to the oven and bake until the tomato sauce is bubbling and the cheese is melted and gooey, about 10-12 minutes.

Garnish. Remove the Pizza Beans from the oven. Garnish with a generous amount of fresh Parmesan cheese. Sprinkle the chopped parsley and basil evenly over the top.

Serve. Serve immediately, preferably with crusty bread or garlic bread. If you like, divide the Pizza Beans into 4 portions. Or, serve the pan directly at the table to be enjoyed family style. Enjoy!