Pizza Grilled Cheese Recipes

Steps:

• Butter the bread like you would to make a normal grilled cheese.
• Put a piece of cheese on the butter side down piece of bread.
• Put a generous amount of spaghetti sauce on the piece of cheese.
• Add what ever pizza toppings you like-remember, you have to flip this so too many toppings will make this difficult.
• Add another piece of cheese on top of the toppings.
• Butter the other piece of bread and put it butter side up on top.
• Cook until golden brown on each side. Enjoy!

Steps:

• Heat a large skillet over medium-low heat.
• Spread the butter on one side of each slice of bread and sprinkle with the grated Parmesan, lightly pressing the Parmesan into the butter so it sticks. Lay 2 slices of the bread buttered/cheese-side down in the skillet and then spread 1 tablespoon of the marinara on each. Then top each with 2 slices of provolone, followed by 6 slices of pepperoni, half of the banana peppers and caramelized onions and 2 slices of mozzarella. Spread the remaining marinara on the unbuttered side of the remaining 2 slices of bread, then place one slice of bread on top of each sandwich with the buttered/cheese side facing up.
• Cook until golden brown, 3 to 4 minutes per side. Slice and serve.

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.

Steps:

• For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
• Transfer the dough to a work surface and knead until smooth.
• Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
• When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
• Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
• For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
• Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
• For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
• For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.

Steps:

• In a small bowl, mix together the butter, Parmesan, Italian seasoning and crushed red pepper. Brush one side of each slice of bread with this mixture.
• Heat a nonstick skillet over medium heat. Lay one piece of the bread, butter-side down, in the skillet. Spread 1 tablespoon marinara sauce on the bread and layer on the mozzarella, provolone, pepperoni, pepper slices, olives and basil leaves. Top with the second slice of bread, butter-side up. Toast in the skillet, flipping as needed, until the bread is golden and the cheese has melted, 4 to 5 minutes.
• Remove from the skillet and slice in half. Serve with the remaining 1/4 cup marinara on the side.

Steps:

• Spread 1 tablespoon of marinara sauce on each piece of bread.
• Place mozzarella and provolone cheese slices on side with sauce on first piece of bread.
• Sprinkle parmesan cheese over the cheese slices.
• Top with second piece of bread, sauce side down.
• Melt butter in skillet over medium to medium-high heat.
• Place sandwich in skillet and cook on both sides until cheese inside is melted and outside is golden brown or darker if you like.
• Enjoy!

Steps:

• IN food processor, blend first five ingredients. Mix oil and water and with processor running, drizzle until dough pulls away from the sides of the bowl.( May not take full amount, dough should be sticky).
• Place dough in oiled bowl covered in plastic wrap and leave for 2 hours.
• Gently pat and divide into four balls. Cover with plastic wrap on floured parchment paper and let rest for 15 minutes.
• Meanwhile, core, seed, and chop tomatoes then place in colonder with 3/4 Tsp of salt. Let drain 20 minutes.
• Heat oil in saucepan with garlic and red pepper until simmering then remove from heat and set aside.
• Mix the two cheeses in bowl.
• Roll out dough to 9 by 9" circles. Place on floured sheetpan with parchment between to take to grill.
• Grill 2-4 minutes until browned on one side. Put grilled side up and bring back inside. Brush liberally with oil mixture, top with cheese and tomatoes, and put it back on the grill,closed,(raw side down) until cheese it melted.
• Sprinkle with fresh basil>.

Steps:

• Heat a skillet over medium heat. Spray skillet with non-stick cooking spray and add peppers. Cook, stirring occasionally for about 10 minutes until the peppers are tender. Remove peppers from skillet and set aside.
• Build the sandwich with a slice of bread topped with cheese, pepperoni, pepper strips, black olives, cheese and top with the other slice of bread.
• Melt half the butter in the skillet over medium heat. Add the sandwich to the skillet and cook until golden brown, about 2 minutes.
• Remove the sandwich from the skillet, add the remaining butter and cook the other side of the sandwich until golden brown.
• Cut the sandwich in half and serve with a warm pasta sauce for dipping.