Pecorino, Arugula, and Tomato Pizza

• Olive oil, for baking sheet and for serving (optional for serving)
• Equivalent of 3 smaller tomatoes
• Coarse salt and ground pepper
• 1/4 teaspoon red-pepper flakes
• 3 cups baby arugula
• 3 ounces shaved Pecorino Romano cheese
• 1 tablespoon balsamic vinegar

1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Pulse tomatoes in a blender until broken up and add salt, pepper, balsamic vinegar and red-pepper flakes.
2. Spread on Whole Wheat Pizza Dough. Bake until crusts are golden, 18 to 20 minutes.
3. In a bowl, toss arugula with Pecorino; top pizzas with salad.

Source: Adapted from Martha Stewart

Rachel’s Thoughts: I added some Rosemary Lemon and Thyme Oil in with the crushed tomatoes to give it more flavour.  We also used a mix of baby spinach and arugula for the topping.