Ingredients
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16 ounces italian prepared pizza crust (Boboli is good)
2 plum tomatoes, thinly sliced
1 large tomatoes, thinly sliced (or yellow)
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup kalamata olive, pitted, halved
1 tablespoon olive oil
1 cup coarsely chopped escarole (or curly endive)
1/4 cup shredded parmesan cheese (1 ounce) or 1/4 cup pecorino romano cheese (1 ounce)
Preparation
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Top pizza crust 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.
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 Parmesan cheese and freshly ground black pepper over pizza.
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