Home Cooks > Recipes > Grilled Arugula & Sun-Dried Tomato Pizza
Yield: Yield: 6 to 8 appetizer servings 2 tablespoons Kikkoman Teriyaki Baste & Glaze
or Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 (7-inch) Italian bread shells
1/3 cup marinated sliced sun-dried tomatoes, drained
2 tablespoons diced onion
1-1/2 cups (6 oz.) shredded mozzarella cheese, divided
1-1/2 cups fresh arugula, chopped
- Spread teriyaki baste & glaze evenly over each shell.
- Top with equal amounts of sun-dried tomatoes, onion and half of cheese. Sprinkle on arugula, then cover with remaining cheese.
- Place pizzas on grill with cover over medium-low coals. Grill, covered, 6 to 7 minutes, or until cheese melts and pizza is heated through.
- Cut each pizza into 8 slices.