Grilled Sicilian Pizza

• 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)

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.

crust, tomatoes, tomatoes, mozzarella cheese, kalamata olive, olive oil, parmesan cheese

Taken from www.food.com/recipe/grilled-sicilian-pizza-188230 (may not work)