Individual Pizza with Arugula and Tomatoes

• 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

1. Preheat oven to 450F, with racks in upper and lower thirds.
2. Divide dough into four equal pieces.
3. Using your hands, stretch each piece into a 5-inch disk.
4. Brush two rimless baking sheets with oil.
5. Place disks of dough on baking sheets; brush dough lightly with oil.
6. Using your hands, crush tomatoes in a bowl; season with salt and pepper.
7. Spread tomatoes on dough; sprinkle with red-pepper flakes.
8. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
9. Toss arugula with cheese; divide among pizzas.
10. Drizzle with vinegar and oil.

dough, olive oil, grape, salt, redpepper, baby arugula, romano cheese, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/individual-pizza-with-arugula-and-tomatoes-387883 (may not work)