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1
For the tomato sauce: Heat the oil in a skillet over high heat.
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2
Add the garlic and chile flakes and saute until fragrant, about 30 seconds.
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3
Add the tomatoes and basil.
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4
Season with salt and simmer briskly, stirring often, until the tomatoes collapse into a thick sauce, about 10 minutes.
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5
Remove the basil sprig and remove the sauce from the heat.
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6
In a large skillet over high heat, warm the 2 tablespoons olive oil.
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7
Add the diced squash and a pinch of salt and saute until slightly softened, about 2 minutes.
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8
Add the garlic, parsley, and basil and saute until fragrant, 1 to 2 minutes.
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9
Spread the mixture on a baking sheet to cool.
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10
Prepare a medium-hot charcoal fire, then move the coals to one half of the grill, arranging them in an evenly thick layer.
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11
Or preheat a gas grill, turning one burner to high and one to medium.
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12
With lightly floured fingers on a lightly floured work surface, flatten one ball of pizza dough into a round.
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13
Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge.
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14
As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight.
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15
Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
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16
Set the stretched dough on the floured work surface.
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17
Brush the top with olive oil, then place the dough directly over the coals or on the hot side of the gas grill, oiled side down.
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18
Brush the new top side with olive oil.
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19
Cook until the underside is nicely marked by the grill and the dough is firm enough to move with tongs, about 1 minute.
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20
Give the dough a quarter turn and continue cooking for about 1 minute longer, using tongs to check the bottom often to be sure it is not burning.
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21
With tongs, flip the pizza over onto the grills cooler zone.
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22
Working quickly, brush with one-quarter of the tomato sauce, spreading it evenly but leaving a 1/2-inch border uncovered.
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23
Top with one-quarter of the squash, cherry tomatoes, and mozzarella, in that order.
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24
Sprinkle with 1 tablespoon Parmesan and a few grinds of pepper.
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25
Cover the grill and cook until the mozzarella melts, about 2 minutes.
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26
Transfer the pizza to a cutting board.
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27
Sprinkle with a few torn basil leaves.
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28
Cut into wedges and serve immediately.
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29
Repeat with the remaining 3 balls of dough.
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30
Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine.
