Grilled Smoked-Mozzarella and Yellow Squash Pizzettes

1. 1

   Prepare grill.

2. 2

   Thinly slice squash.

3. 3

   Halve and thinly slice tomato lengthwise.

4. 4

   In a large nonstick skillet heat oil over moderate heat until hot but not smoking and cook squash with salt and pepper to taste, stirring frequently, 2 minutes.

5. 5

   Add tomato and cook until squash is barely tender, 2 to 3 minutes.

6. 6

   Remove from heat and stir in basil.

7. 7

   Divide dough into 4 pieces.

8. 8

   On a floured surface with floured hands rotate and stretch each piece into a 4-inch round.

9. 9

   (Do not roll out, as dough has too much elasticity and will shrink.)

10. 10

    Put rounds in one layer on cornmeal-dusted baking sheet.

11. 11

    Grill rounds, cornmeal sides up, on a lightly oiled rack set 5 to 6 inches over glowing coals until undersides are golden, 2 to 3 minutes.

12. 12

    If crusts puff up in the center, prick with a fork to allow air to escape.

13. 13

    Flip crusts over with a metal spatula and top each with one fourth squash mixture.

14. 14

    Sprinkle pizzettes with mozzarella and grill until undersides are golden and cheese is melted, about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.