Quick Pizza Sandwiches Recipes

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PIZZA SANDWICHES



Pizza Sandwiches image

I give grilled cheese a special treatment by using slices of mozzarella cheese and adding delicious extras like pepperoni and fresh tomatoes. Dipped in warm pizza sauce, this will be a fast favorite! -Mary Monaco, Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
8 slices tomato
4 teaspoons grated Parmesan cheese
1/4 teaspoon garlic salt
24 slices pepperoni
1/4 cup butter, softened
Pizza sauce, warmed

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.

Nutrition Facts : Calories 495 calories, Fat 31g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 1121mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

SUPER EASY PIZZA SANDWICH



Super Easy Pizza Sandwich image

I was hungry one day and had these supplies all sitting around, so then I decided to make something quick and easy out of them. It's so yummy! **Note** After baking, cut it in half to see if the cheese is melted through, if it isn't, pop it back in the oven (still cut) for another 3 minutes or so.

Provided by Chef Kitten

Categories     Lunch/Snacks

Time 11m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

2 slices bread (I use wheat)
pizza sauce
shredded cheese (I use 2 different kinds)
pepperoni

Steps:

  • Preheat oven to 375 degrees.
  • Toast the bread in a toaster-- do not burn or over-toast.
  • After they're toasted, place on a plate and spread the pizza sauce over one side of both slices.
  • Sprinkle one layer of cheese, then add a layer of pepperoni, then another layer of cheese on one slice.
  • Place the other slice on top and put on a cookie sheet.
  • Bake for about 6 minutes, or until cheese is melted, wait to cool, and enjoy.

Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8

PULL-APART PIZZA SANDWICHES



Pull-Apart Pizza Sandwiches image

Provided by Food Network Kitchen

Time 45m

Yield 12 sandwiches

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
8 ounces sweet Italian sausage, casings removed
1 stick unsalted butter
1 clove garlic, finely grated
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 12-pack pull-apart dinner rolls
Kosher salt
1/2 cup sliced pepperoni, chopped (about 2 ounces)
1/4 cup marinara sauce
6 ounces mozzarella cheese, sliced
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Transfer to a paper towel?lined plate.
  • Melt the butter in a small skillet with the garlic, oregano and red pepper flakes. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Brush the cut sides with all but 2 tablespoons of the garlic butter; season with salt. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.
  • Scatter the cooked sausage and pepperoni on the bottom bread piece. Dollop with the marinara, then top evenly with the mozzarella. Cover with the top bread piece, then brush the roll tops with the reserved garlic butter and sprinkle with the parmesan. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.

EASY OPEN-FACED PIZZA SANDWICH



Easy Open-Faced Pizza Sandwich image

Quick and easy recipe. This was a favorite of mine growing up. A true kid pleaser. Not spicy at all, so not for true italian food cravers.

Provided by Cookie Kake

Categories     Meat

Time 35m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 4

1 loaf Italian bread
1 lb ground beef
8 ounces tomato sauce
sliced American cheese

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef in a frying pan, drain grease.
  • While beef is browning, slice italian bread into thick slices (about 3/4 inch thick). Each slice will be one sandwich.
  • Once beef is browned add 8-10oz can of PLAIN tomato sauce to frying pan. Simmer. Can add salt and pepper to taste.
  • While beef and sauce is simmering, toast slices of bread in oven for approx 3-5 minutes.
  • Remove toasted bread from oven and spread with 1/4 to 1/2 cup of beef mixture. Top with 1-11/2 slices american cheese.
  • Place back in oven for 5-10 minutes or until cheese is melted.
  • Remove from oven and enjoy with your favorite salad!

Nutrition Facts : Calories 310.2, Fat 13.2, SaturatedFat 4.9, Cholesterol 51.4, Sodium 541.5, Carbohydrate 27.8, Fiber 1.9, Sugar 2, Protein 19

QUICK PIZZA SAUCE



Quick Pizza Sauce image

You can make this quick pizza sauce while your crust is baking. This makes about enough sauce for 1 pizza.

Provided by Holly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pizza Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
¼ cup onion, diced
1 clove garlic, diced, or more to taste
1 teaspoon Italian seasoning, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
1 splash red wine
1 (8 ounce) can tomato sauce

Steps:

  • Heat olive oil in a small pot over medium-high heat. Saute onion, garlic, Italian seasoning, and red pepper flakes in the hot oil until onions start to soften, about 5 minutes. Add a splash of red wine; stir for a few seconds. Add tomato sauce and stir.
  • Reduce heat to low and let simmer for 10 minutes.

Nutrition Facts : Calories 22.2 calories, Carbohydrate 2.3 g, Fat 1.3 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 147.1 mg, Sugar 1.4 g

QUICK AND EASY PIZZA DOUGH



Quick and Easy Pizza Dough image

Making pizza dough from scratch is no doubt a labor of love-but that doesn't mean it can't be fast and easy too. Just 30 minutes after forming and resting the dough, you can use it as the base for this classic pie, or get creative and make something like this tri-color salad pizza or an antipasto-inspired slice.

Provided by Greg Lofts

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Yield Makes 1 pound

Number Of Ingredients 6

2/3 cup warm water (110°F)
1/4 ounce active dry yeast (not rapid rise; 2 1/4 teaspoons)
1 teaspoon sugar
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Steps:

  • Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
  • Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.

QUICK AND EASY PIZZA CRUST



Quick and Easy Pizza Crust image

This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

Provided by CHEF RIDER

Categories     Bread     Pizza Dough and Crust Recipes

Yield 8

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g

"PIZZA" SANDWICHES



Provided by Maria Helm Sinskey

Categories     Sandwich     Garlic     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Back to School     Lunch     Mozzarella     Arugula     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil plus additional for drizzling
4 large garlic cloves, pressed
2 6-ounce cans tomato paste
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
4 ciabatta rolls or other Italian bread rolls, split horizontally
2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
2 cups arugula or mixed greens (optional)

Steps:

  • Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
  • Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD: Can be made 1 day ahead. Chill.

QUICK PIZZA SANDWICHES



Quick Pizza Sandwiches image

Provided by My Food and Family

Categories     Lunch

Time 30m

Number Of Ingredients 5

2 lb ground beef
2 cans tomato soup
Salt and pepper to taste
1 pkg (8 ct.) hamburger buns
16 slices Kraft American Cheese

Steps:

  • Brown ground beef and drain fat. Add 2 cans of tomato soup and simmer for about 15-20 minutes, salt and pepper to taste.
  • Spread about a 1/4 cup of meat mixture on a bun half, top with a slice of American cheese.
  • Place under broiler until cheese melts.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GARLIC BREAD PIZZA SANDWICHES



Garlic Bread Pizza Sandwiches image

I love inventing new ways to make grilled cheese sandwiches for my kids. This version tastes like pizza. Using frozen garlic bread is a timesaver. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 package (11-1/4 ounces) frozen garlic Texas toast
1/4 cup pasta sauce
4 slices provolone cheese
16 slices pepperoni
8 slices thinly sliced hard salami
Additional pasta sauce, warmed, optional

Steps:

  • Preheat griddle over medium-low heat. Add garlic toast; cook until lightly browned, 3-4 minutes per side., Spoon 1 tablespoon sauce over each of 4 pieces of toast. Top with cheese, pepperoni, salami and remaining toast. Cook until crisp and cheese is melted, 3-5 minutes, turning as necessary. If desired, serve with additional sauce.

Nutrition Facts : Calories 456 calories, Fat 28g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1177mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

PIZZA SANDWICHES



Pizza Sandwiches image

Pizza, meet the sandwich: When the best of both come together to form a handheld pocket of Italian flavors, it's sure to be love at first sight.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h20m

Number Of Ingredients 17

FOR THE DOUGH:
1 1/2 cups warm water (115 degrees)
4 1/2 teaspoons (two 1/4-ounce envelopes) active dry yeast
1/4 cup extra-virgin olive oil, plus more for bowl and baking sheet
1 tablespoon sugar
Coarse salt
4 1/3 cup all-purpose flour, plus more for surface
FOR THE FILLING:
6 vine-ripened tomatoes, sliced 1/4 inch thick
1/2 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup crumbled soft goat cheese (5 ounces)
32 thin slices soppressata (8 ounces)
1 pound fresh mozzarella, sliced 1/4 inch thick
8 ounces baby arugula (about 10 cups)
2 cups fresh basil
2 tablespoons fresh lemon juice (from 2 lemons)

Steps:

  • Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand untilfoamy, about 5 minutes. Whisk oil, sugar, and 2 teaspoons salt into yeast mixture. Add flour,and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour.
  • Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 tablespoons oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible).
  • Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball.Let rest, draped with plastic wrap, for 15 minutes.
  • Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 tablespoons goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving.
  • Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 cup plus 2 tablespoonsoil. Season with salt and pepper.
  • Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

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