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09-16-2006, 09:26 AM
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Grilled Sicilian-Style Pizza
Ingredients
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) Directions 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. Makes 4 servings.     
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