Pizza Recipe Redux: 5 Different Spins on America’s Favorite Pie

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Pizza: it’s what for dinner. Sure, it’s not the healthiest dish, but it’s one that most, if not all family members won’t resist, and that’s a victory in and of itself. It’s hard to go wrong with an oven-baked, frozen, or delivery pizza, but there’s still no harm in reinventing the pizza in other forms to kick things up a notch and keep them interesting. Oh, and some of these pizza varieties are even healthy. Imagine that.

Here are five different takes on the pizza. We’re not expecting you to bid your favorite delivery guy goodbye anytime soon, but a little variety never killed anyone — especially when enough cheese and sauce are involved. Pizza, please.



1. White Pizza Grilled Cheese

Told you we weren’t messing around. How does White Pizza Grilled Cheese sound? Instead of declaring it “Pizza Night” this Friday as you search for frozen pie in the fridge or call up your favorite (pizza) guy, grab some bread, cheese, and seasonings, and make your way to the kitchen. It’s time to impress your dinner guests both young and old. This White Pizza Grilled Cheese from Kitchen Treaty comes together in no more than 10 minutes, and provides a fun spin on pizza. Loaded with three types of cheese, your guests will definitely meet their dairy requirements for the day, and you’ll be glad you switched it up for a fun change of pace. Say cheese!


  • 1/2 cup whole milk ricotta cheese
  • 2 teaspoons extra virgin olive oil
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh oregano (or ½ teaspoon dried)
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/4 cup shredded Parmesan cheese
  • 8 ounces mozzarella cheese, thinly sliced
  • 8 slices white bread (6 slices if your bread is on the larger side)
  • 1 large clove garlic, peeled and halved (for rubbing on the outsides of the bread)
  • Butter

Directions: In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.

Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread. Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.

Rub the outsides of the sandwiches with the cut side of the garlic clove, then butter both sides generously. In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they’re golden-brown on the outside and the cheese is melted inside, about 10 minutes. Serve immediately.

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