Best Pizza Grilled Cheese Recipes

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PIZZA GRILLED CHEESE



Pizza Grilled Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 12

3 tablespoons salted butter, melted
1 tablespoon grated Parmesan
1/2 teaspoon Italian seasoning
Pinch crushed red pepper
2 slices bread
1 tablespoon plus 1/4 cup marinara sauce, warmed
2 slices mozzarella
2 slices provolone
2 ounces pepperoni
1 mini sweet pepper, sliced thin
1 to 2 tablespoons black olives
4 fresh basil leaves

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.

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE



Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 12

1-ounce dried porcini mushrooms
1 pound cremini or white button mushrooms, stems removed
1/4 cup canola oil
Salt and freshly ground black pepper
Whole head roasted garlic, pulp removed
1/4 cup toasted walnuts
1/4 cup loosely packed fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
3/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Pecorino Romano cheese
1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise
2 1/2 cups grated 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.

PEPPERONI PIZZA GRILLED CHEESE SANDWICHES



Pepperoni Pizza Grilled Cheese Sandwiches image

Provided by Camille

Yield 4

Number Of Ingredients 7

8 slices Italian bread (or bread of choice)
28 pepperoni slices
1/2 cup marinara sauce
8 slices fresh mozzarella
2 tomatoes (sliced)
1/2 cup fresh shredded Parmesan cheese
3 Tablespoons garlic butter (or plain butter works as well)

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



Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

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.

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



Grilled Pizza with Spicy Hummus, Vegetables, Goat Cheese and Black Olives image

Provided by Bobby Flay

Categories     main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 26

3 cups cooked chickpeas, from dried, or canned, drained and rinsed
6 cloves roasted garlic
2 teaspoons cayenne pepper
2 tablespoons lemon juice
1 tablespoon honey
3 tablespoons tahini
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 Pizza Dough, rolled into 2 (10-inch) rounds, recipe follows
Canola oil
2 grilled red peppers, cut into strips
6 grilled scallions, thinly sliced
1 Japanese eggplant, cut in 1/2 and grilled
1 zucchini, cut in half and grilled
Salt and freshly ground black pepper
1 tablespoon ancho powder
1/2 cup crumbled goat cheese
1/4 cup chopped black kalamata olives
1/4 cup freshly chopped basil leaves
2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

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



Grilled Sausage and Fig Pizza with Goat Cheese image

Provided by Sara Tenaglia

Categories     Quick & Easy     High Fiber     Backyard BBQ     Dinner     Goat Cheese     Fig     Sausage     Summer     Grill     Grill/Barbecue     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 pound purchased fresh pizza dough
5 tablespoons Pomegranate-Cumin Dressing, divided
1 cup coarsely grated Fontina cheese
Fresh arugula
2 grilled sausages, sliced 1/3 inch thick, from Grilled Sausages with Figs and Mixed Greens
6 fresh figs, quartered
2 thin red onion slices, rings separated
1 cup crumbled soft fresh 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 ZUCCHINI PIZZA WITH GOAT CHEESE



Grilled Zucchini Pizza with Goat Cheese image

This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!

Provided by Case31

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 large zucchini, cut into 1/2-inch rounds
1 tablespoon olive oil
¼ cup pizza sauce
½ cup chopped red onion
½ cup chopped roasted red pepper
½ cup chopped fresh mushrooms
¼ cup crumbled goat cheese
2 ounces shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon Italian seasoning

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.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 18.1 g, Cholesterol 40.5 mg, Fat 20.5 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 698.3 mg, Sugar 8.4 g

GRILLED TWO-CHEESE PIZZA WITH PROSCIUTTO, ARUGULA, AND LEMON VIN



Grilled Two-Cheese Pizza With Prosciutto, Arugula, and Lemon Vin image

Make and share this Grilled Two-Cheese Pizza With Prosciutto, Arugula, and Lemon Vin recipe from Food.com.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 15m

Yield 1 pizza

Number Of Ingredients 7

1 pizza dough (or ready-made pizza crust)
8 ounces smoked mozzarella cheese, cut into 1/4 thick slices
4 cups arugula leaves, packed (it seems like a lot now, but it gets wilted down during the cooking process)
8 slices prosciutto
1/3 cup goat cheese, crumbled
2 tablespoons lemon juice (about 1 lemon)
1/4 cup extra virgin olive oil

Steps:

  • Preheat grill. Brush grates with vegetable or corn oil.
  • In a small bowl, whisk together the 2T lemon juice and extra virgin olive oil. Place arugula leaves into a large bowl, and dress it with the lemon vinaigrette. Toss to mix well. Set aside. [I know it may seem like a lot of arugula at this point, but it will wilt down during the cooking process.].
  • Roll out pizza dough according to your recipe or store bought instructions. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 or 3seconds), carefully place the pizza dough onto the grill. Grill for about two minutes on one side. The pizza dough will also immediately puff up. Flip the pizza dough onto the other side and grill for another two minutes. Remove from grill onto a cookie sheet with tongs. Close the lid of the grill to retain its heat. [If you are using a ready-made pizza crust, cook it for two minutes on each side to get the grill marks and flavor.].
  • Place slices of smoked mozzarella around top of the pizza crust. And then in this order, spread all of the arugula leaves around, layer with prosciutto slices, and top with crumbled goat cheese.
  • Place the cookie sheet onto the grill and close the lid. [This allows for the toppings to cook without burning the pizza crust.] Cook for about five minutes, or until the cheese has melted, the arugula has wilted, and the prosciutto has crisped up a little. Carefully remove the cookie sheet from the grill. Using tongs, slide pizza onto a cutting board. Using a sharp knife or pizza slicer, slice the pizza and enjoy!

Nutrition Facts : Calories 1186.3, Fat 105.4, SaturatedFat 37.5, Cholesterol 179.7, Sodium 1448.8, Carbohydrate 10, Fiber 1.4, Sugar 4.8, Protein 52.6

GRILLED PEPPERONI & MOZZARELLA CHEESE PIZZA SANDWICH



Grilled Pepperoni & Mozzarella Cheese Pizza Sandwich image

I had some leftover pepperoni and mozzarella and didn't want the usual type pizza. So, I took the mentioned ingredients, added a few more and used a couple of slices of Recipe#346173 (You can use you favorite Italian Bread, this is just was on hand ) The ingredients that were used in this recipe is what was on hand, please feel free to add your favorites.If you add another type of meat,please make sure meats are cooked completly.

Provided by Chef shapeweaver

Categories     < 30 Mins

Time 17m

Yield 1 serving(s)

Number Of Ingredients 7

2 slices Italian bread
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons pizza sauce (can use ketchup )
2 ounces mozzarella cheese, divided (or any type of Italian cheese )
1/4 teaspoon italian seasoning (add more if you like )
1/8 teaspoon crushed red pepper flakes
8 slices pepperoni, finely chopped

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.

WHITE PIZZA GRILLED CHEESE



White Pizza Grilled Cheese image

If you love double-crust white pizza, this sandwich will satisfy your craving without making a whole pizza or ordering out. Great served with a side of marinara sauce for dipping and wonderful with a hearty salad.

Provided by Anissa

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 21m

Yield 1

Number Of Ingredients 10

2 tablespoons butter, softened, divided
¼ small sweet onion, thinly sliced
1 teaspoon crushed rosemary
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
2 thick slices Italian bread
¼ cup shredded mozzarella cheese
1 slice sharp American cheese (such as Cooper®)
1 slice provolone 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.

Nutrition Facts : Calories 645.6 calories, Carbohydrate 32.7 g, Cholesterol 125.4 mg, Fat 46.1 g, Fiber 2.3 g, Protein 25.9 g, SaturatedFat 28.4 g, Sodium 1492.5 mg, Sugar 2 g

GRILLED CHICKEN, ARUGULA, BLUE CHEESE PIZZA



Grilled Chicken, Arugula, Blue Cheese Pizza image

Make and share this Grilled Chicken, Arugula, Blue Cheese Pizza recipe from Food.com.

Provided by Momto3dogs

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1 prepared pizza crust
2 grilled chicken breasts
1 cup baby arugula
1 sweet onion, sliced
1/3 cup blue cheese
4 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 cup cornmeal
fresh ground pepper, to taste
2 teaspoons balsamic vinegar
2 teaspoons lemon juice

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 PEACH, PROSCIUTTO, GOAT CHEESE & BALSAMIC PIZZA



Grilled peach, prosciutto, goat cheese & balsamic pizza image

Categories     Cheese     Peach     Pizza     Backyard BBQ     Fall     Father's Day     Fourth of July     Spring     Summer     Appetizer     Brunch     Dinner     Lunch     Grill/Barbecue

Number Of Ingredients 8

1 bag Angelic Bakehouse Flatzza® Crusts
1 piece Peach
2 ounces Prosciutto, chopped into 4" pieces
8 ounces Goat Cheese
1 bottle Balsamic Glaze
2 cups Arugula
1 teaspoon Sunflower Oil
1 teaspoon Extra Virgin Olive Oil

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.

GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE



Grilled Pizza with Tomatoes, Corn and Cheese image

Categories     Cheese     Tomato     Kid-Friendly     Backyard BBQ     Parmesan     Corn     Grill     Grill/Barbecue     Jalapeño     Bon Appétit     Small Plates

Yield Makes 4 breads (6 servings per bread)

Number Of Ingredients 12

1/4 cup warm water (105°F. to 115°F.)
1 1/2 teaspoons dry yeast
1 1/2 cups water, room temperature
2 1/2 teaspoons coarse salt
3 3/4 cups (about) unbleached all purpose flour
Extra-virgin olive oil
1 1/2 cups grated Parmesan cheese (about 3 1/2 ounces)
1 1/2 cups grated Fontina cheese (about 6 ounces)
4 medium tomatoes, thinly sliced
1 cup fresh corn kernels or frozen, thawed
1/4 cup chopped fresh cilantro or Italian parsley
4 teaspoons minced seeded jalapeños

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.

WHITE CHEESE PIZZA WITH GRILLED CORN AND WOOD SMOKED BACON



White Cheese Pizza with Grilled Corn and Wood Smoked Bacon image

Provided by Food Network

Categories     appetizer

Time 38m

Yield 6 slices

Number Of Ingredients 9

8 ounces pizza dough, store-bought
1 tablespoon semolina flour
3 slices sharp Cheddar
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces
1 tablespoon freshly flat-leaf parsley, no stems
1 teaspoon extra-virgin olive oil
1 tablespoon grated Pecorino Romano

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.

CHEF DAVE'S GRILLED STRAWBERRY AND GOAT CHEESE DESSERT PIZZA



Chef Dave's Grilled Strawberry and Goat Cheese Dessert Pizza image

Provided by Emeril Lagasse

Categories     dessert

Time 40m

Yield 2 (10-inch) pizzas

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil, plus 1 1/2 teaspoons
1 tablespoon heavy cream
1 pound fresh strawberries, rinsed and patted dry, hulled, and thinly sliced
1/4 cup orange liqueur
2 tablespoons sugar
8 ounces goat cheese, at room temperature
3 tablespoons plus 2 teaspoons honey
1 tablespoon Armagnac or brandy
1/8 teaspoon freshly ground black pepper
8 fresh mint leaves, torn into pieces
3/4 cup warm water
1 (1/4-ounce) packet (2 1/4 teaspoons) active dry yeast

Steps:

  • To make the crusts, in a medium bowl, combine the yeast, water, and 1 tablespoon of the flour. Whisk to blend. Let sit until the mixture becomes slightly foamy, about 5 minutes.
  • Combine the remaining flour and salt in a large bowl and stir to blend. Add the yeast mixture, 2 tablespoons of the oil, and the cream. Stir well with a heavy wooden spoon until it begins to come together and pull away from the sides of the bowl. Turn out onto a lightly floured surface and knead for 4 to 5 minutes into a smooth, but slightly sticky dough. Oil a clean bowl with 1 teaspoon of the oil and turn the dough in the oil to lightly coat. Cover the bowl with plastic wrap or a clean kitchen towel and allow to rise until doubled in size in a warm, draft-free place, about 40 minutes.
  • Lightly grease a baking sheet with the remaining 1/2 teaspoon of oil. Divide the dough into 2 equal pieces and form into balls. Place on the greased sheet, cover with plastic wrap, and refrigerate until doubled in volume, about 2 hours.
  • Combine the strawberries, orange liqueur, and sugar in a medium bowl, and toss to coat evenly.
  • Clean a grill very well with a brush, and lightly grease with vegetable oil. Preheat the grill to medium heat.
  • Combine the goat cheese and 3 tablespoons honey in a bowl and mash with a fork until smooth.
  • Remove the dough from the refrigerator and roll each ball into a 10-inch round on a lightly floured pizza paddle or large chopping board. Transfer to the grill and cook on 1 side until golden brown, turning with a spatula to mark evenly, 3 to 4 minutes. Remove from the grill and place, cooked side up on, on a pizza paddle or large chopping board.
  • Spread half of the goat cheese mixture across each piece of crust using a rubber spatula. Spread half of the berries across the top, leaving the liquid in the bottom of the bowl.
  • Transfer the pizzas to the grill, cover, and cook until golden brown, rotating with a spatula to keep from burning, 3 to 4 minutes. Transfer to serving plates, sprinkle each with a pinch of black pepper and half of the mint leaves. Drizzle each pizza with 1 teaspoon of the remaining honey and serve.
  • Alternately, place a pizza stone in the oven and preheat to 500 degrees F.
  • Remove the dough from the refrigerator and roll out into a 10-inch round on a lightly floured pizza paddle or large chopping board. Make "dimples" with your fingertips on the top of the dough. Spread half of the goat cheese mixture across the pizza using a rubber spatula. Spread half of the berries across the top of the pizza, leaving the liquid in the bottom of the bowl. Repeat with the remaining dough, goat cheese, and strawberries.
  • Transfer to the pizza stone (or 2 heavy baking sheets) and bake until golden brown, about 12 minutes. Remove from the oven and transfer to serving plates. Sprinkle a pinch of the black pepper and half of the mint leaves over the top of each pizza, and drizzle each with 1 teaspoon of the remaining honey. Serve.

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



Grilled Rosemary crusted Pizza, with Sausage, Peppers, Onions and Cheese Recipe image

Provided by lisalang

Number Of Ingredients 20

ough
1 cup warm water (105°F to 115°F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) all purpose flour
1 1/2 teaspoons salt
1 tablespoon chopped fresh Toppings
3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 pound spicy Italian sausages
2 yellow or red bell peppers, cored, lengthwise
1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
4 plum tomatoes, halved, seeded, chopped
3/4 cup chopped green onion tops Add coals to

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.

WHITE PIZZA GRILLED CHEESE



White Pizza Grilled Cheese image

All the flavors of classic white pizza in the form of grilled cheese goodness.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

1/2 cup whole milk ricotta cheese
2 teaspoons extra virgin olive oil
1 small clove garlic (minced)
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup shredded Parmesan cheese
8 ounces mozzarella cheese (thinly sliced)
8 slices white bread (6 slices if your bread is on the larger side)
1 large clove garlic (peeled and halved (for rubbing on the outsides of the bread))
Butter

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.

PIZZA GRILLED CHEESE



Pizza Grilled Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 12 servings

Number Of Ingredients 10

1 cup ricotta
2 cups shredded mozzarella, plus for decorating
1 1/4 cups freshly grated Parmesan
1/2 cup diced pepperoni, plus 12 large slices and 4 slices for garnish
2 tablespoons chopped fresh basil
6 tablespoons butter, at room temperature
12 slices rustic white bread
3/4 cup jarred marinara sauce, plus more for dipping, optional
36 black olive slices
18 green olive slices

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 PIZZA WITH TOMATO, BASIL, AND CHEESE



Grilled Pizza With Tomato, Basil, and Cheese image

Number Of Ingredients 8

2 tomatoes, large, fresh, ripe, cored
6 tablespoons olive oil, extra-virgin, or as needed
salt, coarse (kosher or sea) and freshly ground black pepper, to taste
1 recipe Basic Pizza Dough (see recipe)
2 cloves garlic, minced
2/3 cup fontina cheese, shredded or diced
1/3 cup Romano cheese, freshly grated pecorino
16 basil leaves

Steps:

  • 1. Preheat your grill so that one side is on high and the other is on medium. If using charcoal, set it up for two-tiered grilling, arranging the coals in a double layer on one side and in a single layer on the other.2. Cut the tomatoes crosswise into 1/2-inch-thick slices. Brush each with a small amount of oil and season with salt and pepper. Quickly char the tomato slices on the hot side of the grill, turning with a spatula, about 2 minutes per side. Transfer to a plate and let cool.3. Generously oil a large baking sheet and place one disk of dough on it. Use the fingers and palms of your hands to stretch out the dough into a 13 3 9 inch rectangle (it needn't be too even). This stretching technique takes a little practice, so don't be discouraged if your first rectangle isn't picture perfect. Stretch out the other disk of dough on another oiled baking sheet.4. Working with one stretched-out piece at a time, using both hands, gently lift the dough rectangle from the baking sheet. Drape it onto the grill over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp, darken, and harden and the top will puff slightly. Turn the dough over with tongs or two spatulas and move it to the cooler side of the grill.5. Quickly brush the top of the pizza with 1 tablespoon of the oil. Scatter half the garlic over, then sprinkle with half the cheese and arrange half the tomato slices and basil leaves on top. Drizzle the surface of the pizza with another tablespoon of oil and season with salt and pepper.6. Slide the pizza back over to the hotter part of the grill, rotating to ensure even cooking. Cook until the underside is slightly charred and the cheese is melted on top, 2 to 4 minutes.7. Remove the pizza from the grill, cut into serving pieces, and serve while you repeat the procedure with the second stretched-out piece of dough.Makes 2 pizzas serves 8 as an appetizer, 2 to 4 as an entrée

Nutrition Facts : Nutritional Facts Serves

GRILLED CHEESE PIZZA SUPREME



Grilled Cheese Pizza Supreme image

What a great idea for grilled cheese! We made two just like Cara wrote the recipe and they were great. The different cheeses and fresh basil are a very nice touch. All the great flavors of a pizza in a sandwich. Love!

Provided by Cara J Mastrangello

Categories     Pizza

Time 10m

Number Of Ingredients 13

4 slice bread, I like sourdough or a crust french bread for these.
2-3 slice mozzarella cheese
2-3 slice provolone cheese
a few dash(es) grated Parmesan cheese
a few Tbsp pizza sauce
8-10 slice pepperoni
3-4 slice thin-cut ham/prosciutto
few Tbsp chopped onions
few Tbsp chopped peppers
few Tbsp sliced black olives
2-3 sliced mushrooms
a few chopped/torn basil leaves
butter/cooking spray

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.

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