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Pizza Grilled Cheese

Pizza grilled cheese with stretchy mozzarella, tangy marinara, and pepperoni tucked between butter-crisped bread. Cook in a cold skillet over medium-low for even melting, then flip for two deep golden sides.
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Prep Time 7 minutes
Cook Time 8 minutes
resting 1 minute
Total Time 16 minutes
Servings: 2 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Sandwich (makes 2)
  • 4 thick white sandwich bread or sourdough
  • 3 tbsp salted butter softened
  • 0.5 cup marinara or pizza sauce
  • 1.5 cup shredded low-moisture mozzarella
  • 20 pepperoni slices
  • 0.5 tsp Italian seasoning
  • 0.25 tsp garlic powder
  • 0.25 cup shredded Parmesan
Optional add-ins
  • 0.25 cup sliced black olives
  • 0.25 cup green bell pepper, thinly sliced
  • red pepper flakes to taste

Equipment

  • 1 cast iron skillet

Method
 

Prep the bread and seasoned butter
  1. Spread the softened butter evenly on one side of each bread slice, reaching all the way to the edges for even browning.
  2. Mix the garlic powder and Italian seasoning into the butter on 2 of the slices so they are your seasoned outsides.
Build and cook in the skillet
  1. Place the bread in a cold skillet with the buttered side down, then turn the heat to medium-low to help the cheese melt before the bread browns.
  2. On the top (unbuttered) side of each bread slice, spread 2 tbsp marinara, leaving a small border.
  3. Layer half the mozzarella on one slice, then layer the pepperoni on top, then add the remaining mozzarella, and finish by sprinkling Parmesan.
  4. Add optional add-ins if using: scatter black olives and green bell pepper over the mozzarella/pepperoni layer, and add red pepper flakes to taste.
  5. Place the second bread slice on top with the buttered/seasoned side facing out.
  6. Cook for 3–4 minutes until the bottom is deep golden brown, then use a spatula to press down gently to help the cheese bond to the bread.
  7. Carefully flip and cook another 3–4 minutes until the second side is equally golden and the cheese is fully melted.
Rest, slice, and serve
  1. Remove from the skillet and let rest for 1 minute before cutting so the cheese doesn’t slide out.
  2. Slice diagonally and serve immediately with extra marinara for dipping.

Notes

For the cleanest cheese pull, keep the skillet on medium-low and start with a cold pan so the mozzarella has time to melt before the bread browns. Store leftovers covered in the fridge up to 2 days; reheat in a skillet over medium-low until warmed through (freezer: no). For a lighter option, use part-skim mozzarella and turkey pepperoni to reduce fat while keeping the stretch.