Instructions: Top bread shell with tomatoes, mozzarella cheese, and olives. Drizzle oil over all. Fold a 24- by 18-inch piece of heavy foil in half lengthwise. Place 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 cheese and freshly ground black pepper over pizza.

This recipe yields 4 servings.

Serving suggestion: Finish this meal-in-one with a flourish. Serve with purchased biscotti and a little sweet wine - such as Vin Santo - or espresso or cappuccino for dipping.

Comments: Sicilians like their escarole - a mild, leafy kind of endive - sauteed with lots of olive oil and served with chewy bread to sop up the juices. For maximum flavor in this grilled adaptation of that idea, use the tangy Italian cheese, Pecorino Romano.

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.

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