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one golden pressed focaccia grilled-cheese sandwich cut into two halves with melted white mozzarella, thin pepperoni slices and a narrow red tomato-sauce layer inside on an ordinary plate, with no loose pizza toppings or garnish
Rachel Kim

Pizza Grilled Cheese

I use thin focaccia here because its chewy crust makes sense around pepperoni and mozzarella. Keep the pizza sauce to the measured spoonful; extra sauce makes the filling slide before the cheese can hold it together. Press gently while cooking, then let the sandwich rest before cutting so the cheese stays between the halves.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 plain focaccia squares about 4 by 4 inches and 1 inch thick, split horizontally
  • 4 oz low-moisture mozzarella grated
  • 1 oz sliced pepperoni
  • 2 tbsp thick pizza sauce
  • 1/4 tsp dried oregano
  • 2 tsp olive oil

Method
 

  1. Spread 1 tablespoon pizza sauce over each bottom focaccia half and sprinkle with oregano.
  2. Divide half the mozzarella over the sauce, add pepperoni in one thin layer and top with remaining mozzarella. Close the sandwiches.
  3. Brush the outside faces with olive oil and heat a large skillet over medium-low heat.
  4. Cook for 4 to 5 minutes per side, pressing gently with a spatula and covering for 2 minutes after turning, until the focaccia is crisp and mozzarella is melted throughout.
  5. Rest for 2 minutes, then cut each sandwich in half and serve.