Ingredients
4 whole-wheat tortillas (8-inch)
3 teaspoons olive oil
2 cans (14.5 ounces each) diced tomatoes, drained
3/4 cup coarsely grated part-skim mozzarella (3 ounces)
1 small chunk Pecorino Romano (1 ounce), shaved with a vegetable peeler
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red-pepper flakes
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
2 bunches arugula (8 ounces total), thick stems removed, washed well
1/2 cup fresh basil leaves, roughly torn
Preparation
Preheat oven to 450 degrees with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.
Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.
When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.
