Instructions

1. Divide dough into four equal parts and press or roll each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two round of dough on each sheet.
2. Prepare a hot fire on one side of your grill for indirect cooking. Oil a perforated grill rack and place over direct heat.
3. Slice squash into 1/4″ to 1/2″ planks. In a bowl, toss the squash with olive oil. Transfer the squash to the perforated grill rack and grill, turning often until slightly charred and softened, about 15 to 20 minutes. Quickly chop into 1 inch pieces and sprinkle with salt and lemon pepper seasoning.
4. To grill directly on the grill grate, brush one side of each pizza with olive oil and place, oil side down, on the direct heat side. Grill for 1 to 2 minutes, or until you see the dough start to bubble. Brush the top side with olive oil and flip each pizza, using tongs onto a baking sheet. Quickly brush with more olive oil, and then spoon on a 1/4 of the grilled squash and sprinkle with cheese. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese is slightly melted. Top with fresh basil and serve hot.