Grilledsicilianpizza Recipes
GRILLED SICILIAN PIZZA
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.
Provided by Sharon123
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 170.6, Fat 12.9, SaturatedFat 5.5, Cholesterol 27.9, Sodium 377.5, Carbohydrate 5, Fiber 1.7, Sugar 2.4, Protein 9.6
SICILIAN GRILLED SWORDFISH
Steps:
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
- When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
- When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
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- Top bread shell 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.
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