The only tool you need to make these mini pizzas with mushrooms and roasted tomatoes? Your trusty cast-iron skillet. Its surface gets extremely hot, which is the secret to the crispy pizzeria-style crust. Best of all, they’re topped with tons of gooey cheese. (And did we mention you can eat, like, five?)
1 pint cherry tomatoes
⅓ cup extra-virgin olive oil, divided
1 pint mushrooms, quartered
Kosher salt and freshly ground black pepper
1 pound pizza dough
½ cup marinara sauce
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
Fresh basil, for serving
Crushed red-pepper flakes, for serving
1. Preheat the oven to 400°F. On one side of a baking sheet, toss the tomatoes with 1 tablespoon of the olive oil. On the other side, toss the mushrooms with 2 tablespoons of the olive oil. Season both with salt and pepper.
2. Roast until the tomatoes are blistered and soft, and the mushrooms are tender and lightly crisp, 17 to 20 minutes.
3. Divide the pizza dough into 10 even pieces. Stretch each piece into a circle about ¼-inch thick. Brush both sides of each circle with olive oil.
4. Heat a large cast-iron skillet over medium-high heat. Working in batches, cook the dough until it islightly golden brown, flipping once, about 3 minutes per side. Transfer to a baking sheet.
5. Top each crust with a heaping tablespoon of marinara sauce and spread into an even layer. Divide the mozzarella and Parmesan among the crusts.
6. Bake until the cheese is melted, 6 to 9 minutes. Top the pizzas with the roasted veggies, basil and red-pepper flakes.