Individual Pizzas with Pecorino, Arugula, and Tomatoes

Rating: 3.48 stars
23 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2

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

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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.

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  • 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.

Reviews (3)

23 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Anonymous
Rating: 5 stars
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.
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
01/09/2009
I made this for my husband and myself. WE LOVED IT!!
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