No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Individual Pizzas with Pecorino, Arugula, and Tomatoes

Bake up pies that rival your local pizzeria's when you keep an easily made dough on hand.

  • Prep:
  • Total Time:
Individual Pizzas with Pecorino, Arugula, and Tomatoes

Source: Everyday Food, January 2009


  • Olive oil, for baking sheet and for serving (optional for serving)
  • 1 cup grape tomatoes
  • Coarse salt and ground pepper
  • 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
  • 1/4 teaspoon red-pepper flakes
  • 3 cups baby arugula
  • 3 ounces shaved Pecorino Romano cheese
  • 1 tablespoon balsamic vinegar, for serving


  1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.

  2. Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.

  3. In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.

Reviews (2)

  • jacksmom214 19 Jan, 2009

    I just made this pizza crust for the family and guests tonight. Everyone loved it. I made individual taco pizzas for the kids and used the other 6 pizza crusts for a variety of pizzas cut into appetizers. I was surprised at how easy this recipe was to make, particularly with the kneading. Couldn't have been easier! This is going to replace our store bought crust!

  • AdeleMac 9 Jan, 2009

    I made this for my husband and myself. WE LOVED IT!!

Related Topics