Grilled Sicilian-Style Pizza
16 ounce Italian bread shell (Boboli)
plum tomatoes, thinly sliced
large yellow or red tomato, thinly sliced
ounces fresh mozzarella or buffalo mozzarella cheese, thinly sliced
cup halved, pitted kalamata olives
tablespoon olive oil
cup coarsely chopped escarole or curly endive
cup shredded Pecorino Romano or Parmesan cheese (1 ounce)
- 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.
- 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.
Nutrition Facts(Grilled Sicilian-Style Pizza)
- Per serving:
- 459 kcal cal.,
- 19 g fat
- (4 g sat. fat,
- 26 mg chol.,
- 893 mg sodium,
- 54 g carb.,
- 3 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet