favorite new recipe

One of my NY resolutions = Taking care of myself. Yep. Just like everyone else right now.

TRANSLATION FOR ME:

1. Stop devouring entire cans of Pringles. Yes, I've done this on more than one occasion. And, yes, I realize it's sick and wrong. (Look, no offense little Pringle chip. I love you. I do. It's just that no human being should consume an entire tube. In one sitting. Ever.)

2. Stop drinking 4+ cups of coffee a day. Uh. Yeah. It's kind of a problem. By noon, I'm talking so fast—ZZZZZzzzzzz—even I can't understand what I'm saying.

3. Stop avoiding the gym.
Seriously. Stop it, Amanda. (Wrist slap.) And, look, sneaking out after 7 minutes isn't cool either. I'm forcing myself to stay there for 30 minutes. Even if that means standing in the corner and texting people from my iPhone...which, of course, I would never, ever do. (wink)

Now to go along with my healthy new outlook, I'm trying to cook a little lighter too. My first recipe?

Pecorino, arugula and tomato pizza
~From Martha Stewart Everyday Food

It's fabulous. Ridiculously easy. And my pizza turned out looking exactly like the picture, which NEVER happens for me. If I can do it, you can do it. Trust me.

Ingredients:

• Olive oil, for baking sheet and for serving (optional for serving)
• 1 cup grape tomatoes
• Coarse salt and ground pepper
• 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
• 1/4 teaspoon red-pepper flakes
• 3 cups baby arugula
• 3 ounces shaved Pecorino Romano cheese
• 1 tablespoon balsamic vinegar, for serving

Directions:

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

Enjoy,
-A