INGREDIENTS
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
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
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.
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ReplyDeleteLovely 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!