Ingredients
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)

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

2. 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 cheese and freshly ground black pepper over pizza. Makes 4 servings.
 
Serving suggestion: Finish this meal-in-one with a flourish. Serve with purchased biscotti and a little sweet wine or espresso or cappuccino for dipping. 

Fresh is Best: They may have the same last name, but the similarity ends there. Fresh mozzarella made from whole milk has a much softer texture and sweeter, more delicate flavor than regular mozzarella, which is made in low-fat and nonfat versions and is aged to give it a longer shelf life. Fresh mozzarella, usually packaged in whey or water and shaped into irregular balls, must be eaten within a few days of purchase. It’s available in Italian markets and cheese shops and increasingly, in many supermarkets.

Source:  Better Homes & Gardens