Grilled-Tomato Pizzettes With Basil and Fontina Cheese

I love Labor Day weekend.  In fact, one year ago this Monday, I married my handsome husband on a sunny beach.  To celebrate the weekend and our anniversary, we have a lot planned.  First, 2 nights up in Napa hosting friends.  I don't want it to be too fussy because I want to relax so these pizzas are a perfect recipe for afternoon grilling by the pool.  I recommend picking up some store-bought dough from Trader Joe's or Whole Foods.  Costs just a couple bucks and saves you time.  This would go great with chilled rose. 

 For the Grilled Tomatoes

• 3 pounds plum tomatoes, cored and halved lengthwise
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
• Salt and pepper

1. Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
2. Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
3. Return to bowl; cut into rough pieces with kitchen shears

Now, for the pizza!

Grilled-Tomato Pizzettes With Basil and Fontina Cheese
Martha Stewart

• 1/2 recipe Grilled Tomatoes
• 1/2 pound store-bought pizza dough
• Flour, for work surface
• 1 1/4 cups shredded Fontina cheese
• Fresh basil leaves

1. After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
2. Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
3. Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.

Grilled-Tomato Pizzettes With Basil and Fontina Cheese