hanks to Benedictine University Dietetic Intern Shelby Benci for sharing this recipe. Shelby says: “All kids love pizza, and this healthy spin on personal pan pizza’s will be no exception!”
1 pound 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
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
Serves 4
From: http://www.marthastewart.com/313605/individual-pizzas-with-pecorino-arugula
