Prep 10 mins
Cook 10 mins
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.
- 453.59 g italian prepared pizza crust (Boboli is good)
- 2 plum tomatoes, thinly sliced
- 1 large tomatoes, thinly sliced (or yellow)
- 113.39 g fresh mozzarella cheese, thinly sliced
- 78.07 ml kalamata olive, pitted, halved
- 14.79 ml olive oil
- 236.59 ml coarsely chopped escarole (or curly endive)
- 59.14 ml shredded parmesan cheese (1 ounce) or 59.14 ml pecorino romano cheese (1 ounce)
- 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.
This pizza was amazingly good! We do LOTS of grilling but this was our first time attempting anything like a pizza and it was just fantastic. The smokiness of the grill really added something special to an already great combination of ingredients. We will definitely be doing this again - thanks for posting this winner!