SICILIAN-STYLE PIZZA Sicilians like leafy, mild escarole cooked in olive oil and served with chewy bread to sop up the juices. Here's a pizza-style adaptation of the traditional recipe. 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) Freshly ground pepper

Top bread shell with tomatoes, mozzarella cheese, and olives. Drizzle oil over all. Fold a 24 x 18-inch piece of heavy foil in half lengthwise. Place pizza on foil, turning edges of foil up to edge of pizza.

For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place pizza on the grill rack over the pan. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pizza on the grill rack; cover and grill as above.

To serve, sprinkle pizza with shredded cheese and pepper.

Makes 4 servings.

1 Serving: Calories: 459, Fat: 19g (Saturated: 4g), Cholesterol: 26mg, Sodium: 893mg, Carbohydrate: 54g, Protein: 24g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]