Prepare your pizza dough (making it fresh or using leftovers) and separate it into 8 smaller dough balls. The exact size is really up to you, but to make them like I made them above, you want them to be about 3-4 inches in diameter when rolled out. And you want the dough to be fairly thin when rolled, since we are cooking them in a skillet. They will shrink slightly while cooking.

For reference, my most-used pizza dough yields a pretty large, puffy, thick and fluffy dough. You can get anywhere from 8 to 12 rounds out of it depending on the size.

Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with the olive oil. Sprinkle with 1/4 teaspoon each or salt and pepper. Roast for about 15 to 20 minutes, until charred and caramely. This will depend on the size of your tomatoes, so keep an eye on them after 15 minutes.

While the tomatoes are roasting, heat your (well-seasoned!) cast iron skillet over medium-high heat for at least 5 to 6 minutes. You don’t need to worry about toppings here because we are only cooking the dough rounds. You want the skillet to be hot! Add the dough round (or rounds, if they are small enough) to the skillet and cook until it begins to puff and char on the bottom, flip it. You want to cook each side for about 2 to 3 minutes.

Toss the arugula with the lemon juice and remaining 1/4 teaspoon each of salt and pepper.

In a bowl, whisk together the melted butter and garlic.

As soon as each pizza dough round is grilled or cooked, brush it liberally with the garlic butter. Top immediately with the arugula and a big old handful of tomatoes. Top with lots of parmesan and serve!