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Individual Pizzas with Pecorino, Arugula, and Tomatoes


Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.

  • Prep:
  • Total Time:

Source: Everyday Food, January/February 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.

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