Grilled Sicilian-Style Pizza
  • Servings: 4
  • 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. 1. Top bread shell with tomatoes, mozzarella cheese, and olives.
  2. Drizzle oil over all.
  3. Fold a 24x18-inch piece of heavy foil in half lengthwise. Place pizza on foil, turning edges of foil up to edge of pizza.
  4. 2. In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above pan.
  5. 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.
  6. To serve, sprinkle Pecorino Romano or Parmesan cheese and freshly ground black pepper over pizza.