Individual Pizzas With Pecorino Arugula And Tomatoes Recipes

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INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES



Individual Pizza with Arugula and Tomatoes image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

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
1/4 teaspoon crushed red-pepper flakes
3 cups baby arugula (2 ounces)
3 ounces Pecorino Romano cheese, shaved
1 tablespoon balsamic vinegar

Steps:

  • 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.

INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES



Individual Pizza with Arugula and Tomatoes image

Yield serves 4

Number Of Ingredients 8

1 pound Basic Pizza Dough (page 364) or store-bought pizza dough, fresh or frozen (thawed)
Olive oil
1 cup grape or cherry tomatoes
Coarse salt and freshly ground pepper
1/4 teaspoon crushed red-pepper flakes
3 cups baby arugula (2 ounces)
3 ounces Pecorino Romano cheese, shaved
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450°F, 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.

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