Grilled Pizza Sandwich Food

PIZZADILLA (GRILLED PIZZA SANDWICH)

Steps:

• Divide dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface.
• Heat a pan over medium-high heat and brush with oil. Add 1 piece of dough and reduce heat to medium. Cook for 2 minutes and flip. Spread 1/4 of the sauce over the dough. Sprinkle 1/4 of the mozzarella cheese and some sausage, mushrooms, and red onion on top, leaving about 1/2 inch of dough around the outside. Press gently into the middle of the dough with a spatula to make a crease; fold in half.
• Brush crust with a little more olive oil and flip over. Repeat on the other side and continue cooking until both sides of the pizzadilla are as browned and crisp as you like.
• Repeat with remaining pizza dough and toppings. Cut each pizzadilla in half and serve.

GRILLED PIZZA

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.

PIZZA SANDWICHES

Steps:

• On four slices of bread, layer one slice of mozzarella, two slices of tomato, 1 teaspoon Parmesan cheese, a dash of garlic salt and six slices pepperoni. Top with remaining mozzarella and bread. Spread outside of sandwiches with butter., On a hot griddle, toast sandwiches until golden brown, 3-4 minutes on each side. Serve with pizza sauce.

GRILLED PIZZA

Steps:

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

GRILLED PIZZA SANDWICHES

Steps:

• Spread about 2 teaspoons pizza sauce on one side of each slice of bread. Top four slices with the salami, cheese and green pepper. Top with remaining bread; brush the outside of bread with butter. Grill sandwiches on a hot griddle or in a skillet over medium heat until both sides are golden brown and cheese is melted.

GRILLED PIZZA SANDWICH

Steps:

• For each sandwich butter outside of bread.
• Lay in pan, butter side down.
• On top of bread, spread pizza sauce, 1 ounce of mozzarella cheese, thin pepperoni slices and more pizza sauce.
• Add another slice of bread, buttered side up.
• Cook until brown on both sides and cheese melts.

PIZZA GRILLED CHEESE

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.

PIZZA STONE GRILLED BREAKFAST SANDWICH

Steps:

• Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
• Butter the cut side of all 4 English muffins halves. Place 1 slice of cheese on each of the 2 bottom halves. Crack the eggs into a small bowl and sprinkle the top with 1/4 teaspoon salt and a few grinds of pepper; don't beat the eggs.
• Place the bacon in the center of the stone, away from the edges to avoid too much fat running into the grill. Close the lid and cook until the bacon starts to shrink and crisp on the bottom, 3 to 4 minutes. Open the lid and flip the bacon.
• Place the 2 bottom muffin halves on the stone, cheese-side up. Place the 2 top muffin halves on the stone, buttered-side down. Carefully pour the eggs onto an empty part of the stone (it should be hot enough to seize the whites right away; if they run a little too much, use a rubber spatula to stop it). Close the lid and cook until the bacon is extra crispy, the cheese has melted, the egg whites are set, and the yolk is still runny, 3 to 5 minutes.
• If using a gas grill, turn it off. Transfer the 2 bottom muffin halves to plates. Break each slice of bacon in half and place 4 pieces on top of the cheese on each bottom half. Using a spatula, separate the eggs and place on top of the bacon. Drizzle with hot sauce, if desired. Cover the sandwiches with the 2 top muffin halves.

PEPPERONI PIZZA GRILLED SANDWICHES

Steps:

• In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high until heated through. Spread two slices of bread with meat mixture; sprinkle with cheese. Top with remaining bread. Butter outsides of sandwiches., Cook in a preheated sandwich maker according to manufacturer's directions until golden brown and cheese is melted.

GRILLED PEPPERONI PIZZA SANDWICHES

Steps:

• Spread bread slices with marinara sauce; layer two slices with pepperoni and cheese. Top with remaining bread. Combine butter and garlic powder. Spread over outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

GRILLED CHEESE PIZZA SANDWICH

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!

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 PIZZA SANDWICHES

Steps:

• STIR together mayonnaise and Italian seasoning; spread half of mixture on one side of each bread slice.
• Layer pepperoni and cheese on each of 4 slices of bread; top with remaining bread slices.
• SPREAD half of remaining mayonnaise mixture on 1 side of sandwiches.
• Place sandwiches, mayonnaise side down, on a hot nonstick skillet or griddle; cook over medium heat until bread is browned.
• SPREAD remaining mayonnaise mixture on ungrilled sides of sandwiches; turn and cook until sandwiches are browned.

GRILLED SALAMI PIZZA SANDWICH

Steps:

• Spread pizza sauce onto bread slices; sprinkle with Parmesan.
• Top 2 bread slices with salami and mozzarella; cover with remaining 2 bread slices, sauce sides down.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.