Food & Cooking Recipes Dinner Recipes Individual Pizza with Arugula and Tomatoes 4.2 (10) 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 July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 4 Top homemade pizza with healthy arugula and tomatoes for a fun, family-friendly meal from "Everyday Food: Fresh Flavor Fast."Also try:Roasted Root-Vegetable Pizza Ingredients 1 pound Quick Basic Pizza Dough, or store bought pizza dough, fresh or frozen (thawed) Olive oil 1 cup grape or cherry tomatoes Coarse salt and freshly ground pepper ¼ teaspoon crushed red-pepper flakes 3 cups baby arugula (2 ounces) 3 ounces Pecorino Romano cheese, shaved 1 tablespoon balsamic vinegar Directions Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk. Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes. Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil. Rate it Print