One 1-inch-thick slice Bûcheron (about 6 oz.), cut into 36 thin wedges (if the cheese crumbles, let it warm to room temperature) or a log of fresh goat cheese, cut into thin rounds
Working with half of the pizzettas at a time, grill them fennel side down (covered on a gas grill, uncovered on a charcoal grill) for 1 minute. Check the pizzettas: If they have puffed up, flatten them with a metal spatula. Brush the floured sides (which are facing up) with oil. Grill until the bottom is nicely browned and crisp, about 1 more minute. Loosen with a metal spatula, if necessary, and return the pizzettas, grilled side up, to the baking sheet. (If using a gas grill, turn the heat down to medium.)
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