Individual Pizzas with Pecorino, Arugula, and Tomatoes
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Everyday Food, January 2009
- Prep Time 15 minutes
- Total Time 35 minutes
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Ingredients
- 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
Directions
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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.
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Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
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In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
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!
I made this for my husband and myself. WE LOVED IT!!