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Individual Pizzas with Pecorino, Arugula, and Tomatoes

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.

Everyday Food, January 2009 http://www.marthastewart.com/313605/individual-pizzas-with-pecorino-arugula
3.5
Rated
70100(6)6
  • Prep Time 15 minutes
  • Total Time 35 minutes

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 (http://www.marthastewart.com/281899/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

  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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