INDIVIDUAL PIZZAS WITH PECORINO, ARUGULA, AND TOMATOES

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Individual Pizzas with Pecorino, Arugula, and Tomatoes image

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

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 5 g, Protein 15 g, SaturatedFat 4 g

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