Grilled Sicilian-Style Pizza
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.