Individual Pizzas with Pecorino, Arugula, and Tomatoes

23 Ratings
  • 5 8
  • 4 2
  • 3 8
  • 2 3
  • 1 2

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

Everyday Food, January/February 2009

Gallery

Recipe Summary test

prep:
15 mins
total:
35 mins
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

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

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

Advertisement

Reviews (3)

23 Ratings
  • 5 8
  • 4 2
  • 3 8
  • 2 3
  • 1 2
Martha Stewart Member
12/15/2018
I've been using this recipe for a couple a months to make breakfast pizza on weekends, and I used it in this recipe: https://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli and it's been wonderful! It has turned out every time so far, and I love that I can make one batch for the weekend and we are set.
Martha Stewart Member
01/19/2009
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!
Martha Stewart Member
01/09/2009
I made this for my husband and myself. WE LOVED IT!!
Advertisement
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/19/2022