Grilled Smoked-Mozzarella and Yellow Squash Pizzettes

[Guest guest]

Grilled Smoked-Mozzarella and Yellow Squash Pizzettes

 

1 yellow squash (1/2 pound)

1 plum tomato

1 teaspoon extra-virgin olive oil

2 tablespoons shredded fresh basil leaves

1/4 pound frozen pizza dough, thawed

cornmeal for dusting baking sheet

2 tablespoons coarsely grated smoked mozzarella

 

Preparation

 

Prepare grill. Thinly slice squash. Halve and thinly slice tomato

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

minutes.

Remove from heat and stir in basil.

 

Divide dough into 4 pieces. On a floured surface with floured hands rotate

and stretch each piece into a 4-inch round. (Do not roll out, as dough has

too

much elasticity and will shrink.) Put rounds in one layer on cornmeal-dusted

baking sheet.

 

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. If crusts

puff

up in the center, prick with a fork to allow air to escape. Flip crusts over

with a metal spatula and top each with one fourth squash mixture. Sprinkle

pizzettes with mozzarella and grill until undersides are golden and cheese

is melted, about 2 minutes.