Recipe information
Yield
serves 4
Ingredients
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
Preparation
Step 1
Preheat oven to 450Ā°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.
Step 2
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.
Step 3
Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
