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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.
Nutrition Facts
(Grilled Sicilian-Style Pizza)
- Servings Per Recipe 4,
- cal. (kcal) 459,
- Fat, total (g) 19,
- chol. (mg) 26,
- sat. fat (g) 4,
- carb. (g) 54,
- fiber (g) 3,
- pro. (g) 24,
- vit. A (RE) 124,
- vit. C (mg) 8,
- sodium (mg) 893,
- calcium (mg) 313,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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