Pizza with Pecorino, Arugula & Tomatoes

Serves 1
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


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.

1 comment:

  1. First time to your spot. Following you.
    Lovely Pizza dear! Looks awesome with unusual toppings. I have my version of fusion pizza waiting to be posted today.Love the cheese cakes in the previous post as well. I have fallen in love with those cute divine cheesecakes!