Split and toast the hot dog buns, then top them quickly with cheese and herbs for a weeknight pizza that needs no oven. These are crisp outside and soft within, ready in the time it takes to heat a skillet.

Serves 2. 12 minutes, 8 at the stove.

About 760 calories a serving, 52 g protein, 9 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split 4 hot dog buns lengthwise and set them cut side up on a work surface. Mince 2 garlic cloves and stir them into 2 tablespoons softened butter with a pinch of salt and pepper.
2. Heat a large skillet over medium-high heat and working in batches, lay the bun halves cut side down in the dry pan. Toast for 2 minutes until golden, then transfer to a plate.2 min
3. Spread a small spoonful of garlic butter on the toasted side of each bun half, then top with 2 tablespoons tomato sauce and 1/4 cup shredded mozzarella. While the first batch cooks in the skillet, prepare the second batch.
4. Lay the topped buns cut side down in the skillet and cook for 2 to 3 minutes until the cheese melts and the bottoms brown lightly. Transfer to plates and serve warm.3 min

Note Swap the tomato sauce for pesto or use cooked ground beef mixed with onion as the base. Wrap leftovers in foil and reheat in a skillet. Serve with a simple green salad or a small bowl of soup.