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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sicilians like their escarole sauteed with lots of olive oil and served with chewy bread to sop up the juices. This is a grilled adaptation of that idea! This is so good! It won't keep too long because of the greens, so eat it up! That won't be hard! Adapted from BH&G magazine. Ingredients:
16 ounces italian prepared pizza crust (boboli is good) |
2 plum tomatoes, thinly sliced |
1 large tomato, 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) |
Directions:
1. Top pizza crust with tomatoes, mozzarella cheese, and olives.
2. Drizzle oil over all.
3. Fold a 24x18-inch piece of heavy foil in half lengthwise.
4. Place pizza on foil, turning edges of foil up to edge of pizza.
5. In a grill (with a cover), arrange preheated coals around a drip pan for indirect grilling.
6. Test for medium heat above pan.
7. Place pizza on the grill rack over the drip pan.
8. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling.
9. To serve, sprinkle Parmesan cheese and freshly ground black pepper over pizza.
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