Grilled Smoked-Mozzarella And Yellow Squash Pizzettes
Simple but great.
Yield
2 servingsPrep
5 minCook
6 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
yellow summer squash
about 1 each |
|
| 1 | each |
italian plum (roma) tomatoes
|
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
basil
leaves, shredded fresh |
|
| ¼ | pound |
pizza dough
frozen, thawed |
* |
| 1 | x |
cornmeal
for dusting baking sheet |
*
|
| 2 | tablespoons |
smoked mozzarella cheese
coarsely grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
yellow summer squash
about 1 each |
|
| 1 | each |
italian plum (roma) tomatoes
|
|
| 5 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
basil
leaves, shredded fresh |
|
| 113.4 | g |
pizza dough
frozen, thawed |
* |
| 1 | x |
cornmeal
for dusting baking sheet |
*
|
| 3E+1 | ml |
smoked mozzarella cheese
coarsely grated |
*
|
Directions
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.
