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  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado - peeled, pitted and diced (optional)
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)
  • 1 pound oyster mushrooms, trimmed and sautéed
  • 2 tablespoons garlic flavored olive oil or extra virgin olive oil, divided
  • 1 package prepared flatbread or naan bread
  • ¾ cup arugula pesto (see recipe below)
  • ¾ cup shredded mozzarella
  • ¾ to 1 cup ricotta cheese
  • ½ cup sliced sundried tomatoes

Arugula Pesto

  • 2 cups arugula
  • ¾ cup walnuts
  • ½ cup extra virgin olive oil
  • 2 cloves roasted garlic, chopped
  • ¼ teaspoon kosher salt
  • 3 tablespoons grated Parmesan
  • Freshly ground black pepper, to season


Blanch arugula for 30 seconds in boiling water. Remove and shock the arugula in ice bath. Remove and squeeze excess water. In a blender or food processor, blend arugula, walnuts, olive oil, garlic, salt and a few grinds of pepper until well combined and smooth. Feel free to add extra olive oil if the pesto feels too thick or chunky. Preheat grill to medium-high heat (350° F to 400° F).

Flatbreads: Grill crusts, in batches if necessary, for 2 minutes or until bottoms are marked and tops begin to puff. Remove crusts from grill, and place on baking sheets, grilled sides up. Spread with pesto and mozarella. Dollop with ricotta, and top with sautéed oyster mushrooms. Return flatbreads to grill with a large spatula, and cook, covered with grill lid, 2 minutes or until cheese melts. Serve immediately.

Chef Tidbit: With seasonal mushrooms and freshly made cheese, this is an impressive, yet quick dish to serve when entertaining. The combination of flavors and unique pesto sauce add a little pep.