Grilled Cheese Pizza

Recipe from: ferdakost
Image credit: Marion

Grilled Cheese Pizza

“This recipe make six, thin pizzas. I usually either halve the recipe, or make enough for two dinners. If you don't have a BBQ grill, you can use the grill in your oven. Will work just as well. And, as always, you can top these pizzas with whatever you like - this is just my personal favorite. But I heartily encourage you to experiment with pizza toppings. It's nearly as fun as eating!” Marion

Ingredients:

1 recipe pizza dough, rolled into six disks

1 recipe tomato sauce

250 g. (3 cups) Gruyere cheese, grated

200 g. (2 ½ cups) Comté cheese, grated

200 g. (2 ½ cups) Parmigiano reggiano cheese, grated

250 g. (3 cups) Appenzeller cheese, grated

100 g. (3 oz.) French goat cheese, in slices (optional)

3-4 tbsp. capers

150 g. (6.1 oz.) green olives, pitted and sliced in two

4 tbsp. fresh basil, finely chopped

4 tbsp. fresh rosemary, finely chopped

2 tbsp. fresh tarragon, finely chopped

Smoked paprika powder

Olive oil

Directions:

Place one or two pizza disks (depending on size of your grill) on a warm grill.

Brush with olive oil on one side, and flip the dough around.

Brush olive oil on the second side.

Check the pizza bottom often - when it is golden, you can flip the pizza around again.

Spread a thin layer of tomato sauce on each pizza, and get the toppings on quickly.

When the bottom of the pizza is golden again, remove the pizza from the grill, let cool 

slightly, and serve warm.

Repeat with remaining pizzas.

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