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

1. Prepare grill.
2. Thinly slice squash.
3. Halve and thinly slice tomato lengthwise.
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. Add tomato and cook until squash is barely tender, 2 to 3 minutes.
6. Remove from heat and stir in basil.
7. Divide dough into 4 pieces.
8. On a floured surface with floured hands rotate and stretch each piece into a 4-inch round.
9. (Do not roll out, as dough has too much elasticity and will shrink.)
10. Put rounds in one layer on cornmeal-dusted baking sheet.
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. If crusts puff up in the center, prick with a fork to allow air to escape.
13. Flip crusts over with a metal spatula and top each with one fourth squash mixture.
14. Sprinkle pizzettes with mozzarella and grill until undersides are golden and cheese is melted, about 2 minutes.

yellow squash, tomato, extravirgin olive oil, fresh basil, cornmeal, mozzarella

Taken from www.epicurious.com/recipes/food/views/grilled-smoked-mozzarella-and-yellow-squash-pizzettes-102075 (may not work)