|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
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
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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