Grilled Arugula and Sun Dried Tomato Pizza

[Guest guest]

Grilled Arugula and Sun Dried Tomato Pizza

 

2 tablespoons bottled teriyaki baste and glaze or bottled teriyaki baste and

glaze with honey and pineapple

2 7 inch Italian bread shells

1/3 cup marinated sliced sun dried tomatoes, drained

2 tablespoons diced onion

1 1/2 cups shredded mozzarella cheese, divided

1 1/2 cups fresh arugula, chopped

 

Spread teriyaki baste and 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.

Makes 6 to 8 appetizer servings.