Pizza Grilled Cheese Recipe

I think we can all agree that a good grilled cheese sandwich is pure comfort food. This *pizza grilled cheese recipe* transforms that classic into a gourmet experience by swapping basic ketchup for a rich, homemade smoky tomato jam. The result is a sandwich with crisp, buttery sourdough and a gooey center where savory provolone and mozzarella melt into a vibrant, tangy sauce. It’s truly the perfect solution for satisfying a pizza craving on a busy weeknight without ordering takeout. The secret to this upgraded *pizza grilled cheese recipe* is that simple, flavor-packed jam, which can be made ahead to streamline dinner preparation. This recipe ensures every bite is rich, satisfying, and deeply flavorful, making it a new family-friendly favorite.

Ingredients

• 15 mL (1 tablespoon) olive oil and 1 small red onion, finely diced
  The olive oil is used to sauté the aromatics, building the foundation for the jam’s flavor profile. The finely diced red onion will cook down until translucent and sweet, forming the base of the sauce. Ensure the onion is diced very small so it melts into the jam as it cooks.
• 2 cloves garlic, minced
  Garlic adds a pungent, savory layer that complements the sweetness of the tomatoes and brown sugar. Be careful not to let the garlic burn when cooking; add it after the onion has softened and cook for only about a minute until fragrant.
• 400 g (14.5 ounces) canned crushed tomatoes (passata or finely crushed)
  This forms the base of the homemade jam, providing a rich, savory body. Ensure you choose finely crushed tomatoes or passata for the best, smooth consistency. If unavailable, use diced tomatoes and blend before cooking to achieve a smoother texture.
• 30 g (2 tablespoons) light brown sugar and 15 mL (1 tablespoon) apple cider vinegar
  The brown sugar balances the acidity of the tomatoes and provides a hint of molasses depth. The apple cider vinegar brightens the overall flavor and adds a tangy counterpoint to the sweetness. This combination creates the signature sweet-and-sour profile of a good tomato jam.
• 5 mL (1 teaspoon) smoked paprika, 2.5 mL (½ teaspoon) dried oregano, and pinch of red pepper flakes (optional)
  Smoked paprika adds a deep, smoky undertone that evokes classic pizza flavor without meat. Dried oregano provides the quintessential Italian seasoning that transforms the sauce into a pizza-like base. Red pepper flakes are optional for adding a slight kick; adjust to your family’s preferred spice level.
• Salt and freshly ground black pepper to taste
  Use to season both the tomato jam during cooking and the final sandwich assembly. Taste the jam before seasoning to adjust for the acidity and sweetness of the tomatoes. A good pinch of salt enhances all other flavors in this *pizza grilled cheese recipe*.
• 4 slices sourdough bread, about 1.5 cm (½ inch) thick
  Sourdough provides a sturdy structure and a slightly tangy flavor that stands up well to the rich filling. Look for thick slices (at least ½ inch) that can withstand grilling without becoming soggy. A good alternative is thick-cut country white or ciabatta bread.
• 120 g (4 ounces) low-moisture mozzarella, shredded and 60 g (2 ounces) provolone cheese, thinly sliced
  The low-moisture mozzarella gives a perfect gooey stretch without making the sandwich soggy. Provolone adds a sharp, salty depth of flavor that complements the smoky jam perfectly. For a stronger flavor, use sharp provolone; for milder, use mild provolone.
• 60 g (4 tablespoons) unsalted butter, softened
  Softened butter ensures easy spreading and helps achieve a uniform, golden-brown crust. Use unsalted butter to better control the final sodium level of the sandwich. Mayonnaise or clarified butter are alternatives that also produce a crisp exterior.
• Fresh basil leaves, for garnish
  Adds a final burst of color and a fresh, aromatic finish. Tear the leaves by hand just before serving for the best flavor release. A pinch of dried basil or oregano can be used if fresh is unavailable, though fresh is preferred.

Instructions

1. Prepare the Smoky Tomato Jam: Heat the olive oil in a medium saucepan over medium heat. Add the finely diced red onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Stir in the crushed tomatoes: Add the crushed tomatoes, light brown sugar, apple cider vinegar, smoked paprika, dried oregano, and red pepper flakes (if using). Season with a pinch of salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer.
3. Simmer to thicken: Reduce the heat to low and simmer gently for 25-30 minutes, stirring occasionally, until thickened. The goal is a rich, glossy jam that reduces by about one-third and coats the back of a spoon. Stir regularly to prevent sticking and burning, especially towards the end of the cooking time.

   I often make a double batch of this jam on the weekend for quick assembly on busy weeknights.

   Remove from heat and let cool slightly.
4. Assemble the sandwiches: Lay the sourdough bread slices on a clean work surface. Spread one side of each slice generously with the softened unsalted butter. Flip two of the bread slices over so the unbuttered side is facing up.
5. Layer the fillings: On the unbuttered side of these two slices, evenly layer half of the shredded mozzarella, followed by a generous spread of the Smoky Tomato Jam (about 2-3 tablespoons per sandwich half). Top the jam layer with the sliced provolone cheese, then add the remaining shredded mozzarella. Place the remaining two buttered bread slices on top, buttered side facing outwards. This layering method ensures a perfect melt for your *pizza grilled cheese recipe*.
6. Cook the grilled cheese: Heat a large non-stick skillet or griddle over medium-low heat. Carefully place the assembled sandwiches into the hot skillet. Cook for 4-5 minutes per side, or until the bread is deeply golden brown and crisp, and the cheese is fully melted and oozing. Press gently with a spatula occasionally to ensure even contact and melt, but avoid pressing too hard and squeezing out the filling. *

   If the bread browns too quickly, reduce the heat to low; if the cheese isn’t melting, cover the skillet for 1-2 minutes to trap heat.

   *
7. Finish and serve: Remove the sandwiches from the skillet and let rest on a cutting board for 1-2 minutes before slicing diagonally in half. This resting time allows the hot cheese to settle slightly, preventing it from oozing excessively when cut. Serve this amazing *pizza grilled cheese recipe* immediately while hot and gooey, garnished with fresh basil leaves if desired.

Make-Ahead Tips for Quick Assembly

While this pizza grilled cheese is best made fresh and hot from the skillet, you can save valuable time during a busy week by preparing the smoky tomato jam in advance. The jam actually develops a deeper flavor after a day or two in the refrigerator, making it even better for quick assembly later.

• Store the finished Smoky Tomato Jam in an airtight container for up to 5 days in the refrigerator; it’s also excellent on crackers or toast.
• For weeknight cooking, shred the mozzarella cheese ahead of time and keep it refrigerated.
• Having the jam ready allows you to assemble and cook the sandwich in under 10 minutes. This makes this pizza grilled cheese recipe a perfect easy dinner option.

Best Ways to Serve This Sandwich

The richness of this sandwich pairs well with light and fresh sides. For a family-friendly meal, consider these options to balance the flavors.

• Classic Comfort: The ultimate pairing is a bowl of creamy tomato soup; the combination is pure nostalgia.
• Light Side Salad: A simple vinaigrette dressing provides a refreshing contrast to the cheesy filling.
• Crunchy Sides: Serve with carrot sticks, apple slices, or crunchy potato chips for texture contrast.
• Presentation Tip: Cut the sandwich diagonally and fan out slightly on a plate to showcase the gooey layers.

FAQs

Can I use store-bought pizza sauce?

You can use store-bought pizza sauce, but for the best results, look for a thick, concentrated variety. Otherwise, you’ll need to simmer a standard sauce over low heat until very thick before spreading it on the bread. A thin sauce will make the bread soggy during cooking, creating a less satisfying pizza grilled cheese.

What’s the best way to get a crispy crust without burning it?

The secret is patience and medium-low heat. Lower heat allows the cheese to melt fully before the bread burns; if the heat is too high, the outside will burn while the center stays cold. I also find that using a non-stick skillet gives me better control over the browning process, ensuring a perfect crispy texture.

How do I prevent the sandwich from becoming soggy?

Make sure your jam (or sauce) is very thick; remove excess liquid by simmering longer. Also, create a moisture barrier by layering cheese directly onto the bread first (cheese-sauce-cheese) before adding the second slice. This prevents the bread from absorbing moisture directly from the sauce and helps create a better pizza grilled cheese recipe result.

Can I make this pizza grilled cheese with other toppings?

Yes, but keep it minimal. Add thin slices of pre-cooked toppings like pepperoni. Ensure toppings are very thin so they heat through quickly without lowering the internal temperature needed for melting the cheese in this pizza grilled cheese recipe.

What bread works best besides sourdough?

Any sturdy, thick-cut bread works well, such as ciabatta, country white bread, or Texas toast. Avoid thin sandwich slices as they soak up too much moisture and fall apart when grilled. The structural integrity of the bread is key to a good sandwich.

Can I make this in an air fryer?

Yes, air fry at 375°F (190°C) for about 6-8 minutes, flipping halfway through, until golden brown and the cheese is melted. The air fryer creates a great crispy exterior while the inside gets gooey, making it a quick alternative for this pizza grilled cheese.

Can I substitute the provolone?

Yes, you can substitute the provolone with all mozzarella or add a sharper cheese like aged cheddar or fontina for a different flavor profile. The goal for a successful pizza grilled cheese is to have plenty of melting cheese that complements the sweet and savory sauce.

Conclusion

This pizza grilled cheese recipe truly elevates a simple sandwich into a gourmet weeknight meal, delivering serious flavor with minimal fuss. Make sure to save this recipe for later on Pinterest so you can easily pull it up next time you need family dinner inspiration.

pizza grilled cheese recipe

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• Author: Alyssa Bennett
• Total Time: 55 minutes
• Yield: 2 sandwiches 1x
• Diet: General

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Description

This pizza grilled cheese recipe elevates the classic comfort food by swapping basic ketchup for a rich, homemade smoky tomato jam. The result is a sandwich with crisp, buttery sourdough and a gooey center where savory provolone and mozzarella melt into a vibrant, tangy sauce, perfect for satisfying a pizza craving on a weeknight.

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Ingredients

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• For the Smoky Tomato Jam:
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 14.5 oz canned crushed tomatoes
• 2 tbsp light brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• pinch red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• For the Sandwiches:
• 4 slices sourdough bread, about 1/2 inch thick
• 4 oz low-moisture mozzarella, shredded
• 2 oz provolone cheese, thinly sliced
• 4 tbsp unsalted butter, softened
• Fresh basil leaves, for garnish

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Instructions

1. Make Tomato Jam Base: Heat olive oil in a saucepan over medium heat. Add the diced red onion and sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Simmer Jam Ingredients: Stir in crushed tomatoes, brown sugar, apple cider vinegar, smoked paprika, oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat to low. Simmer gently for 25-30 minutes, stirring occasionally, until thickened and reduced by about one-third. Let cool slightly.
3. Assemble Sandwiches: Spread softened butter evenly on one side of all four bread slices. Place two slices butter-side down on a work surface. On the unbuttered side of these slices, layer half of the mozzarella, followed by 2-3 tablespoons of the prepared tomato jam, then the provolone slices, and remaining mozzarella. Place the remaining two bread slices on top, butter-side facing outwards.
4. Grill Sandwiches: Heat a non-stick skillet over medium-low heat. Place the sandwiches carefully into the hot skillet. Cook for 4-5 minutes per side, until the bread is deeply golden brown and crisp, and the cheese is fully melted and oozing. If needed, cover the skillet for 1-2 minutes to trap heat and ensure melting.
5. Finish and Serve: Remove the sandwiches from the skillet and let rest on a cutting board for 1-2 minutes before slicing diagonally in half. Serve immediately, garnished with fresh basil leaves.

Notes

Prepare the smoky tomato jam in advance for quick assembly on busy weeknights. If the bread browns too quickly during cooking, reduce the heat or cover the skillet briefly to ensure the cheese melts fully before the crust burns. Let the sandwich rest for 1-2 minutes after cooking to prevent excessive cheese oozing when cut.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Grill/Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 730 kcal
• Sugar: 20 g
• Sodium: 800 mg
• Fat: 52 g
• Saturated Fat: 28 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 55 mg