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: spray with non-stick cooking sprayl. 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*

ENJOY!!

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.

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