Best 17 Pizza Grilled Cheese Recipes

PEPPERONI PIZZA GRILLED CHEESE SANDWICHES

Steps:

• Lay out 2 slices of bread.
• Place 7 pepperonis on one slice of bread.
• Top pepperoni with 2 Tablespoons marinara sauce.
• Lay 2 fresh mozzarella slices over sauce, then place 2 tomato slices on mozzarella.
• Sprinkle 2 Tablespoons Parmesan cheese over everything, then top with other slice of bread.
• Spread garlic butter (or if you don't have garlic butter, regular unsalted butter will work great) on one side of the sandwich and place that side down on the preheated griddle.
• Then butter the slice on top so it will brown when you flip it over.
• Grill until golden brown on both sides and the cheese is melted (about 2-4 minutes per side).
• Repeat all the steps for the other 3 sandwiches.
• Serve with a side of marinara sauce for dipping.

GRILLED ZUCCHINI PIZZA WITH GOAT CHEESE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
• Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Steps:

• Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
• Heat the grill to high.
• Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
• Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
• Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

GRILLED PIZZA WITH SPICY HUMMUS, VEGETABLES, GOAT CHEESE AND BLACK OLIVES

Steps:

• For the hummus:
• Place chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
• For the pizza:
• Heat the grill to high. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side.
• Top each pizza with the spicy hummus. Arrange any or all of the veggies on top of the hummus and top with the goat cheese. Season with salt, pepper and ancho powder. Place the bread back on the grill, close the cover and grill for 5 minutes to heat through. Remove and add black olives and fresh basil.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
• Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

GRILLED SAUSAGE AND FIG PIZZA WITH GOAT CHEESE

Steps:

• Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
• Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE

Steps:

• Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
• Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
• Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
• Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Steps:

• Puree all the ingredients to form a sauce.
• Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
• Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
• Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

WHITE PIZZA GRILLED CHEESE

Steps:

• Melt butter in a nonstick skillet over medium heat. Cook and stir onion until starting to brown, about 5 minutes. Transfer to a plate.
• Mix remaining 1 tablespoon butter, rosemary, onion powder, garlic powder, salt, and pepper in a small bowl. Spread on one side of each slice of bread.
• Place 1 slice of bread buttered-side down in the skillet. Top with onion, mozzarella cheese, American cheese, and provolone cheese. Cover with second slice of bread, buttered-side up. Cook until golden brown, about 3 minutes. Flip with a spatula; cook until second side is browned and cheeses are melted, about 3 minutes more.

GRILLED CHICKEN, ARUGULA, BLUE CHEESE PIZZA

Steps:

• Place pizza crust in medium bowl and allow to come to room temperature. Preheat oven to 400 degrees. Drizzle with 1 Tbsp olive oil and turn to coat. Add oregano and garlic powder and continue turning. Coat a cookie sheet in corn meal and press pizza dough into a circle on cookie sheet.
• Bake pizza crust at 400 degrees until lightly brown. Poke with fork as it bakes if dough bubbles form. In the meantime, sautee onions in 1 Tbsp olive oil until soft and golden.
• Remove crust from oven and drizzle with 1 Tbsp of olive oil. Cover with sauteed onions. Cover with arugula. Drizzle top with 1 Tbsp olive oil and lemon juice. Slice chicken and place on arugula. If chicken is still warm from the grill, it is even better as it slightly wilts the arugula. Crumble bleu cheese over top. Then add freshly ground pepper. Right before serving, drizzle with balsamic vinegar.
• As an alternative, drizzle with low fat caesar dressing instead of balsamic vinegar.
• Slice and enjoy!

GRILLED PEPPERONI & MOZZARELLA CHEESE PIZZA SANDWICH

Steps:

• Take one slices of bread and butter one side, place in skillet and spread pizza sauce on the unbuttered side of bread.
• Add half the cheese over the sauce, speading evenly.
• Sprinkle with seasoning, and crushed red pepper flakes,if using extras and them at this time.
• Top the seasoned cheese with the chopped pepperoni,and cover pepperoni with remaining cheese.
• Take remaining side of bread, butter one side and place unbuttered side on top of the cheese.
• Grill sandwich over medium heat on each side ( be careful when turning over so you won't lose the filling ) until golden brown.

GRILLED PEACH, PROSCIUTTO, GOAT CHEESE & BALSAMIC PIZZA

Steps:

• Half peach and remove the pit. Brush lightly with sunflower oil.
• Grill peaches over medium/low heat until warmed and char marks are present. Cut into slices.
• Lightly brush Flatzza® crust with Extra Virgin Olive Oil and grill or bake untopped until golden brown and crispy.
• Assemble pizza by spreading layer of goat cheese as baked. Top with a handful of arugula and arrange peaches and prosciutto.
• Finish with a hearty drizzle of balsamic reduction.

PIZZA GRILLED CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, using a rubber spatula, mix together the ricotta, mozzarella, 1/2 cup of the Parmesan, the diced pepperoni and the basil until well combined.
• Butter one side of each slice of bread. Working buttered side down, spread each slice with 1 tablespoon of the marinara. Divide the cheese mixture among 6 slices of the bread, and sandwich with the remaining slices. For each sandwich, sprinkle the top piece of bread with 1 tablespoon of the remaining Parmesan. Flip, and sprinkle the other side with an additional tablespoon of Parmesan.
• To make all of these sandwiches at once, heat 2 baking pans in the oven for 10 minutes. Spray the bottom of one of the pans with cooking spray, and place the buttered and Parmesan-ed sandwiches in the pan. Spray the underside of the second pan, and place it on top of the sandwiches. Bake until golden brown and crispy, and the cheese is melted, 10 minutes.
• Cut each sandwich into 3 pieces. Using a few shreds of mozzarella cheese as glue, make a face using the black olive slices as eyes, the green olive slices as a nose, and the pepperoni slices as a mouth. Melt for 4 minutes in the oven to adhere.
• Serve with marinara for dipping if desired.

GRILLED ROSEMARY CRUSTED PIZZA, WITH SAUSAGE, PEPPERS, ONIONS AND CHEESE RECIPE

Steps:

• eparation Combine water and supgar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain. Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust. Toppings: Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours. Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion. Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips. Final Preparation: Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings. Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette. Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

PIZZA GRILLED CHEESE

Steps:

• Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up., Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired.

WHITE PIZZA GRILLED CHEESE

Steps:

• In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
• Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread. Note: If you're using large pieces of bread, you may want to make more of the ricotta mixture, or only make two or three sandwiches instead of four).
• Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.
• Rub the outsides of the sandwiches with the cut side of the garlic clove, then butter both sides generously.
• In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they're golden-brown on the outside and the cheese is melted inside, about 10 minutes.
• Serve immediately.

WHITE CHEESE PIZZA WITH GRILLED CORN AND WOOD SMOKED BACON

Steps:

• Preheat oven with pizza stone to 475 degrees F for 30 minutes.
• Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

GRILLED CHEESE PIZZA SUPREME

Steps:

• 1. Prepare your ingredients and heat your sandwich press. Butter/lightly spray one side of each bread.
• 2. On the non-buttered side, start your layers: 1 slice mozzarella cheese a few teaspoons of pizza sauce 4-5 slices pepperoni 1-2 thin ham slices sprinkle of veggies you choose sprinkle of fresh torn/chopped basil 1 slice of provolone cheese
• 3. Top with a final slice of bread, butter side out. Carefully close sandwich press and cook a few minutes until golden brown and cheese is completely melted.
• 4. Because it gets messy sometimes with the pizza sauce, I have started heating it separately in the microwave while the sandwich cooks and just using it to dip the sandwich in.