Grilled Arugula & Sun-Dried Tomato Pizza

[vegelady]

Grilled Arugula & Sun-Dried Tomato Pizza

2 tablespoons bottled teriyaki baste & glaze or bottled
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 ounces) shredded mozzarella cheese, divided
1-1/2 cups fresh arugula, chopped

DIRECTIONS:

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.
Makes 6 to 8 appetizer servings.