- 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.
Grilled Arugula & Sun-Dried Tomato Pizza
Yield
Yield: 6 to 8 appetizer servings
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
