Grilled Pizzette

• 6 ounce portion of pizza dough
• 8 heaping teaspoons oven dried tomatoes (see below)
• 1/2 cup mozzarella, diced small
• 1 teaspoon extra virgin olive oil
• 2 tablespoons grated cheese, such as asiago, grana, or pecorino
• 1 teaspoon chopped basil
• 1 teaspoon chile oil
• Oven Dried Tomatoes:
• 8 plum tomatoes, halved
• 2 tablespoons chopped garlic
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• 1 teaspoon chopped thyme
• 1 teaspoon crushed red pepper
• 1/4 cup extra virgin olive oil, plus 2 tablespoons
• Juice and zest of 1 lemon

1. 1. Preheat oven to 200 degrees. Toss tomatoes with garlic, parsley, basil, thyme, red pepper, 1/4 cup olive oil, lemon zest and juice.
2. 2. Place a wire rack on a sheet pan. Put tomato halves on rack. Pour whatever is left in the bowl over the tomatoes. Bake for 3-4 hours. Let cool. Peel off skins & chop tomatoes. Add 2 tablespoons olive oil & salt to taste. Store in refrigerator for up to 7 days.
3. 3. Preheat oven to 450 degrees.
4. 4. Place floured, rolled out dough on hot grill. Grill about 30 seconds or until it begins to bubble and has a nice grill char and turn. Grill for 15 seconds longer & remove.
5. 5. Brush grilled dough with extra virgin olive oil & top with tomatoes.
6. 6. Evenly distribute mozarella cheese over pizza. Place in oven for 3-4 minutes or until cheese melts.
7. 7. Remove from oven, cut and garnish with grated cheese, basil & chile oil.

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Taken from www.epicurious.com/recipes/member/views/grilled-pizzette-50056307 (may not work)