Individual Pizza's - Whole Wheat Dough.. Make Ahead
Pizza with Pecorino, Arugula, and Tomatoes

Ingredients:

1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

Directions:

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl
with oil. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough
has doubled in size, about 1 hour. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls. Set balls on a plate (they should not touch); freeze until firm, about 1 hour.
Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator. Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment
paper. Freeze in a freezer bag up to 3 months. Bake from frozen or warm from aleady .

* Helpful Hint: Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed.

OK.. now for the Pizza....

Ingredients:

Non-stick cooking spray
1 cup grape tomatoes
Coarse Salt and Ground Pepper
4 individual pizza shells fro the 1 pound Whole Wheat Pizza Dough (above)
1/4 tsp red-pepper flakes
3 cups baby arugula
3 ounces shaved Pecorino Romano cheese
1 Tbls balsamic vinegar, for serving

Directions:

Preheat oven to 450°. Turn a large baking sheet upside down: with non-stick cooking spray. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper. Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18-20 minutes. In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.


Servings - Makes 4 servings
Per serving = 1pizza = POINTS® value 8*