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.