“Kids Corner” Individual Arugula Pizzas

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

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