More Great Recipes: Pizza

Grilled Sicilian-Style Pizza

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Member since 2007

Serves 4 | Prep Time | Cook Time


1 16-ounce Italian bread shell (Boboli)
2 plum tomatoes, thinly sliced
1 large yellow or red tomato, thinly sliced
4 ounces fresh mozzarella or buffalo mozzarella cheese, thinly sliced
1/3 cup halved, pitted kalamata olives
1 tablespoon olive oil
1 cup coarsely chopped escarole or curly endive
1/4 cup shredded Pecorino Romano or Parmesan cheese (1 ounce)

1. Top bread shell with tomatoes, mozzarella cheese, and olives.

Drizzle oil over all.

Fold a 24x18-inch piece of heavy foil in half lengthwise. Place pizza on foil, turning edges of foil up to edge of pizza.

2. In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above pan.

Place pizza on the grill rack over the drip pan. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling.

To serve, sprinkle Pecorino Romano or Parmesan cheese and freshly ground black pepper over pizza.

Pairs Well With


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