You know what?
I almost wrote “garlic butter drenched” and then paused—because “drenched” feels like one of those words that makes your skin crawl. You know the one. But honestly, these little pizzas really are drenched in garlic butter, so there’s that.
It’s pizza. Be mad if you must, but I won’t apologize.
Apparently it’s mini week: mini pizzas and mini meatballs. That wasn’t planned. I get anxious posting two “mini” recipes back to back, but sometimes the calendar you make for yourself gets ignored—and that’s fine. I rarely follow directions perfectly, even my own.
These mini pizzas are forgiving. Use whatever dough you have—leftover, store-bought, or something that’s been lurking in the freezer. I share pizza recipes all the time because pizza is endlessly adaptable. Use your favorite dough recipe or a quick shortcut. The point here is a fast, sauceless, vegetable-topped round of dough that’s satisfying and simple.
The dough in these photos was cooked using a cast iron skillet method (I used a grill pan), which made the rounds delightfully fluffy with a little char and a lot of flavor.
This is the kind of last-minute meal you make when the fridge is a little empty and you don’t want a salad. You can make one large pizza if you’d rather, but mini pizzas are undeniably cute. I’ll spare you excessive commentary on that, but yes—they’re cuter.
I started making this recipe in January. Calling it a recipe feels generous—it’s more a method for turning pantry and fridge odds and ends into a full meal. I char the tomatoes because winter cherry tomatoes rarely hit that bright, summer flavor. Roasting concentrates their sweetness and adds caramelized, smoky notes that make them feel like a topping and a sauce all at once.
The roasted tomatoes are so addictive I began putting them in everything, even guacamole. They almost replace the need for tomato sauce and add a fresh, bright counterpoint to the garlic butter and peppery arugula.
I planted cherry tomatoes in pots recently, so in a couple of months I’ll see if I can resist roasting them. Probably not—roasted tomatoes are that good here.
The combination of garlicky butter, skillet-charred dough, roasted tomatoes and lemony arugula is exactly the kind of simple, flavorful meal I reach for on busy nights.
Mini Garlic Butter Skillet Pizzas with Charred Tomatoes
Yield:
8 to 10 mini pizzas
2
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Ingredients
- 1 batch pizza dough you can use leftover, store-bought, or frozen
- 16 ounces cherry or grape tomatoes, halved or sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups arugula
- 1 lemon, juiced
- 6 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1/4 cup freshly grated Parmesan cheese
Instructions
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Prepare your pizza dough—either fresh or from leftovers—and divide it into 8 smaller dough balls. Aim for rounds that will roll out to about 3–4 inches in diameter and fairly thin, since they’ll be cooked in a hot skillet and will shrink slightly while cooking.
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Preheat the oven to 400°F. Toss the tomatoes with olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a baking sheet for 15–20 minutes until they’re charred and caramelized. Check at 15 minutes since size will affect timing.
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While the tomatoes roast, heat a well-seasoned cast iron skillet or grill pan over medium-high for at least 5–6 minutes so it’s very hot. Cook the dough rounds (one or multiple at a time depending on size) until they puff and char on the bottom, about 2–3 minutes per side. The goal is a crisp, charred exterior and a tender interior.
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Toss the arugula with the lemon juice and the remaining 1/4 teaspoon each of salt and pepper.
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In a small bowl, whisk together the melted butter and minced garlic.
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As soon as each dough round is cooked, brush it generously with the garlic butter. Top with dressed arugula, a generous handful of roasted tomatoes and plenty of Parmesan. Serve immediately.
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Can I get an award for using this small amount of cheese? Who even am I?!