Ingredients for Grilled Sicilian Pizza
- Prepared Pizza Crust
- Plum Tomatoes
- 1 (28 ounce) can crushed tomatoes
- Fresh Mozzarella Cheese
- Kalamata Olive
- Olive Oil
- 4 ounces fresh escarole
- 1/4 cup freshly grated Parmesan cheese
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How to Make Grilled Sicilian Pizza
- Preheat grill to medium heat. Arrange coals around a drip pan for indirect grilling.
- On a 24x18 inch piece of heavy-duty aluminum foil, arrange a pizza crust (12-14 inch).
- Top the crust with 1 (28 ounce) can of crushed tomatoes, 8 ounces of fresh mozzarella cheese (sliced or shredded), and 1/2 cup of Kalamata olives (pitted and halved).
- Drizzle generously with 2 tablespoons of high-quality olive oil.
- Fold the foil in half lengthwise, creating a foil packet. Crimp the edges to seal, ensuring the pizza is fully enclosed.
- Carefully place the foil packet on the grill rack over the drip pan.
- Cover the grill and cook for 8 minutes, or until the pizza is heated through and the crust is slightly charred.
- Remove the foil packet from the grill and carefully open it. Add 4 ounces of fresh escarole to the top of the pizza.
- Return the foil packet to the grill for the last 2 minutes, or until the escarole is wilted but still slightly crisp. This allows the escarole to slightly cook without burning.
- Remove from grill and let rest for 2 minutes before serving.
- Sprinkle generously with freshly grated Parmesan cheese (about 1/4 cup) and freshly ground black pepper to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
9g
Fat
27g
Carbs
1g
