1Top 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 pizza on foil, turning edges of foil up to edge of pizza.
2In 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 Pecorino Romano or Parmesan cheese and freshly ground black pepper over pizza. Makes 4 servings.