Grilled Smoked-Mozzarella And Yellow Squash Pizzettes

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.