White Pizza Grilled Cheese Recipes

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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.

GRILLED WHITE PIZZA



Grilled White Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 7

1 (8-ounce) ball prepared pizza dough (bought fresh from pizzeria or frozen from market)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 cup grated Parmesan
1/4 teaspoon red pepper flakes, or more to taste
1 tablespoon finely chopped fresh oregano leaves
Fresh basil leaves, for garnish

Steps:

  • Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.

GRILLED WHITE PIZZA



Grilled White Pizza image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 11h

Yield 4 servings (1 pizza)

Number Of Ingredients 16

4 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoon honey
1 tablespoon kosher salt
2 teaspoons dry yeast or 5 teaspoons fresh yeast
3 tablespoons olive oil, plus more for drizzling
2 cups whole-milk ricotta cheese
1 cup fresh mozzarella, torn into small pieces
1/2 cup freshly grated pecorino
2 tablespoons finely sliced fresh basil
2 tablespoons finely sliced fresh chives
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
6 spears asparagus, thinly sliced
1/2 small red onion, peeled and thinly sliced
1/3 cup freshly grated Parmesan, plus more for serving
Extra-virgin olive oil, for drizzling

Steps:

  • Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
  • For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months.
  • When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
  • For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
  • To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes.
  • Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top.
  • (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.)

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