Last weekend my parents were in LA for a concert, so I asked them to drop by Crate and Barrel to pick me up a pastry slab while they were there. I may have underestimated the terribleness of LA parking, because my poor wonderful, lovely parents, and my sister, with whom they were staying, ended up having to carry the solid marble board through the streets of LA back to where they’d left their car. So I just want to say publicly to them, thank you for that. Um, my bad.
Totally worth it though (she says, not having carted the piece of rock through a busy city), because this slab is great and is the entire reason today’s recipe exists. Obviously, with the new pastry slab, I had to break it in and make a pastry, but it’s a little (A LOT) hot for pie here in SoCal, so I made Pizza Tarts!! These are my new favorite things. For the tart shell, I went back to my old friend, My Favorite Buttermilk Pie Crust. Turns out that not only is it an amazing (and amazingly easy to make) pie dough, it also makes for a killer tart base.
Then I filled that tart base with all the makings for pizza, homemade pizza sauce (it doesn’t have to be homemade, but that sauce is amazing), mozzarella, pepperoni, and a bit of Parmesan. You’re never really going to go wrong with those ingredients, but put them in a flaky buttermilk shell and it’s basically magic. When they came out of the oven with the cheese all gooey and bubbling, it was all I could do not to take a bite before taking pictures! As for how to serve them, they would make a fun and unique dinner for two (serve with a side salad), or they would be the cutest appetizers. Quartered, they are two-to-three-bite treats and would look like perfect mini slices of pizza!
If you don’t already own a set, these are the mini tart pans* I own. I’ve been making a lot of tarts lately and the pans are fantastic. But you could also make these pizza tarts in a cupcake pan, with a slightly shorter cooking time. And one more note, you don’t have to blind bake the shells–I didn’t for the ones I photographed, but I’ve included instructions in the recipe for it, and think I will in the future for extra crispy bottoms and sides. It’s up to you!
More Pizza Recipes
Naan Pizzas BBQ Chicken Pizza Hawaiian Naan Pizzas Homemade Margherita Pizza
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