Individual Pizzas with Pecorino, Arugula, and Tomatoes
Martha Stewart
Prep: 15 minutes Total: 35 minutes
Bake up pies that rival your local pizzeria's when you keep an easily made 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
* 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.