Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Individual Pizzas with Pecorino, Arugula, and Tomatoes 3.4 (22) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand. 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 ¼ teaspoon red-pepper flakes 3 cups baby arugula 3 ounces shaved Pecorino Romano cheese 1 tablespoon balsamic vinegar, for serving 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. 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. Rate it Print