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By Lacey (Lace Bakes)
Pizza Grilled Cheese
11 steps
Prep:5minCook:6min
Why have a normal grilled cheese when you could have pizza grilled cheese?! Just add some One-Minute Pizza sauce, fresh basil, garlic oil and a few chilli flakes to kick it up a notch. There is one more step that makes this pizza grilled cheese next level good and it involves some crispy cheese grilled onto the crust of the bread - you've got to try it!
Updated at: Wed, 16 Aug 2023 19:06:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories457.3 kcal (23%)
Total Fat31.5 g (45%)
Carbs26.9 g (10%)
Sugars9.5 g (11%)
Protein20.1 g (40%)
Sodium1367.9 mg (68%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the parmesan grilled focaccia
For the One-Minute Pizza Sauce
1 x 400gcrushed tomatoes
2 tspextra virgin olive oil
¼ tspgarlic powder
or garlic granules
¼ tspflaky sea salt
dried herbs
OPTIONAL, oregano, basil etc, add them in one pinch at a time...this is your pizza sauce, have it the way you like it!)
To assemble
Instructions
For the parmesan grilled bread
Step 1
Cut your slab of focaccia or ciabatta down the middle and butter both sides. Sprinkle on the shredded parmesan cheese and press cheese onto the butter so it sticks.
Step 2
Heat a large frying pan to a medium high heat. Place the bread, cheese side down, onto the hot frying pan. While the bread is crisping up, mix your One-Minute pizza sauce. Cook until the bread has heated through and the parmesan crust is golden and crispy. Remove from frying pan.
For the One-Minute Pizza Sauce
Step 3
Open the can of tomatoes, add in all extra ingredients. Stir until well combined. This probably won't even take one minute! You'll only use a few scoops for this recipe, so store in a sealed container in fridge for up to four days after mixing and use leftovers on pizza, pasta sauce or chilli, stews etc!
To assemble
Step 4
Add a few scoops of pizza sauce onto the parmesan crust and spread around until both sides are evenly coated.
Step 5
Add your cheese onto both sides of the bread. I like how melty the provolone and mozzarella are together but use whatever cheese you'd like!
Step 6
Drizzle a bit of garlic oil onto the cheese and then top with lots of fresh basil leaves and a pinch of chilli flakes if you'd like a bit of heat. Press both sides of the sandwich together.
Step 7
Heat the same large frying pan back to a medium heat and place the sandwich in the middle. Let it slowly cook and crisp up on the first side - you don't want to rush this as it's important the cheese has time to melt. Press down on the bread gently with a spatula to ensure its all stuck together, then flip to cook on the other side until golden brown and crispy.
Step 8
ENJOY! This is a good one to share as it's quite rich with all the cheese...a little goes a long way!
NOTES!
Step 9
TYPE OF BREAD: I really love using my Overnight Focaccia recipe with this (found on my Whisk profile or on the Lace Bakes Community on Whisk). It's a particularly good way to use up focaccia that's gone past its prime (2-3 days old) as grilling it brings it right back to life. Ciabatta is another great choice for this sandwich, or you could use normal sliced sourdough with it. If you did that, I'd suggest you skip grilling the parmesan onto the crust in the beginning and just assemble the sandwich first, then put the butter and parmesan on both sides of the outside of the sandwich then grill both sides over a medium heat until the outer crust is golden and the cheese inside is all melty!
Step 10
TYPE OF CHEESE: You could use all mozzarella, or all provolone or of course you can mix it up with your favourite type of cheese. I favour the combo of these for their creaminess and more neutral flavour, but please choose the cheese you love!
Step 11
ADDITIONAL TOPPINGS: Customise your pizza grilled cheese and add in a few of your favourite pizza toppings...
Notes
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