Greek Piadine

Serves 1 to 4

1 ball of pizza dough

Cornmeal for pizza peel

2 tablespoons Kalamata tapenade

2 tablespoons crumbled feta cheese

2 tablespoons roasted red bell peppers, chopped

1/2 cucumber, peeled, sliced

1/2 very ripe tomato, chopped

2 tablespoons red wine vinaigrette

1. Turn a gas grill to high or ignite charcoal; set pizza stone on rack. Let heat at least 10 minutes while you roll out dough into a 9- or 10-inch round.

2. Place dough on a pizza peel, dusted with cornmeal, and slide dough onto the preheated pizza stone; close grill lid. Cook 2 to 3 minutes. Slide peel under the piadine to remove it from the stone. Spread piadine with tapenade, top with feta and peppers. Slide the piadine back on the pizza stone, close lid and cook 2 minutes more. Transfer the piadine to a serving platter. Top with cucumbers and tomatoes; drizzle with vinaigrette. You can fold up a piadine if it's meant for one person or treat it like a pizza and cut it into small portions to share.

-- Michael Chiarello, "Live Fire" (Chronicle Books, $35, 224 pages)