Blackstone Pizza Grilled Cheese Recipe – The Best Blackstone Sandwich for Pizza Lovers

If you’re a fan of crispy grilled cheese sandwiches and classic pepperoni pizza, this Blackstone Pizza Grilled Cheese is the best of both worlds. It has buttery golden bread, gooey melted mozzarella, crispy pepperoni, rich pizza sauce, and plenty of Italian flavor cooked right on a Blackstone griddle. I started making this on busy weekends when everyone wanted pizza but nobody wanted to wait for dough to rise. Honestly, it turned out even better than I expected. The crispy crust from the flat top gives it something that a regular skillet just can’t.

How I Came Across This Recipe

One Saturday afternoon we were planning homemade pizza, but we realized we didn’t have pizza dough. Instead of running to the grocery store, I grabbed thick slices of sourdough bread, mozzarella, pepperoni, and pizza sauce from the fridge. After cooking everything on the Blackstone, the sandwich became crispy, cheesy, and packed with pizza flavor. Since then, it’s became one of our favorite weekend meals.

Why You’ll Love This Recipe

• Combines pizza and grilled cheese in one sandwich.
• Ready in about 20 minutes.
• Great for lunch, dinner, or game day.
• Kid-friendly and adult-approved.
• Crispy outside with perfectly melted cheese.
• Easy to customize with your favorite pizza toppings.

Best Time to Enjoy

This sandwich is wonderful for lunch, casual dinners, weekend cookouts, after-school meals, or football game nights.

Best Season: Fall, Winter, Spring, and rainy summer evenings.

Perfect Mood: Cozy, hungry, comfort-food cravings, or relaxing with family.

Great Occasions: Family lunch, movie night, weekend brunch, tailgate parties, and quick weeknight dinners.

Cost to Make

Using ingredients from stores like Walmart, Aldi, Kroger, or Costco, this recipe costs approximately $10–$13 to prepare and makes 4 sandwiches. That’s roughly $2.75–$3.25 per serving, making it an affordable comfort meal.

Blackstone Pizza Grilled Cheese

Recipe by Amazing RuthCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

620

kcal

Total time

18

minutes

Ingredients

• For the Sandwich

• 8 slices thick sourdough bread (or Texas Toast)

• 2 tablespoons salted butter, softened

• 2 teaspoons garlic powder

• 1 teaspoon Italian seasoning

• 8 ounces whole milk mozzarella cheese, freshly shredded

• 4 ounces provolone cheese, sliced

• 24 slices pepperoni

• ½ cup pizza sauce

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon crushed red pepper flakes (optional)

• Fresh basil leaves, chopped (optional for garnish)

• Optional Pizza Toppings

• ¼ cup cooked Italian sausage

• ¼ cup sliced mushrooms

• ¼ cup diced green bell pepper

• 2 tablespoons sliced black olives

• 2 tablespoons diced red onion

• 1 tablespoon red pepper flakes (for extra heat)

Directions

• Preheat your Blackstone griddle over medium heat (around 350°F). Let it heat evenly for about 5 minutes.
• In a small bowl, combine the softened butter, garlic powder, and Italian seasoning until well mixed.
• Spread the garlic butter evenly over one side of every bread slice.
• Place four bread slices butter-side down on a cutting board.
• Spread about 1 tablespoon of pizza sauce onto each slice, leaving a small border around the edges.
• Sprinkle about 1 ounce of freshly shredded mozzarella over the pizza sauce.
• Place one slice of provolone cheese on top of the mozzarella.
• Arrange 6 pepperoni slices evenly over each sandwich. If using mushrooms, sausage, peppers, onions, or olives, add them now.
• Sprinkle grated Parmesan cheese over the toppings and add crushed red pepper flakes if desired.
• Top with the remaining bread slices, keeping the buttered side facing outward.
• Lightly grease the Blackstone if needed and carefully place the sandwiches onto the hot surface.
• Cook for 3–4 minutes until the bread is golden brown and crispy.
• Flip carefully using a large spatula and cook another 3–4 minutes until the second side is crispy and all the cheese has completely melted.
• Transfer the sandwiches to a cutting board and let them rest for 2 minutes before slicing.
• Slice each sandwich diagonally and serve immediately with warm pizza sauce for dipping and garnish with fresh basil.

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Notes

• Freshly shredded mozzarella melts much smoother than pre-shredded cheese.
• Keep the griddle at medium heat so the bread doesn’t burn before the cheese melts.
• Texas Toast or thick sourdough gives the crispiest texture.
• For extra crispy pepperoni, cook it on the griddle for about 30 seconds before assembling.
• Serve with ranch dressing, marinara sauce, or garlic butter for dipping.
• Leftovers can be refrigerated for up to 3 days and reheated on the Blackstone or in a skillet until crispy again.

My Personal Tips

Freshly shred your mozzarella whenever possible. It melts so much nicer, trust me.

Cook the pepperoni for about 30 seconds on the griddle before assembling if you like extra crispy edges.

Don’t rush the cooking process. Medium heat works much better than high heat because the cheese gets plenty of time to melt. I know it’s tempting to crank up the heat, but it dosen’t really turn out better.

Frequently Asked Questions

Can I make this without a Blackstone?

Yes. A cast iron skillet or nonstick pan works well, although the Blackstone gives a crispier crust.

What’s the best bread to use?

Texas toast, sourdough, Italian bread, or thick white sandwich bread all work great.

Can I add more pizza toppings?

Absolutely. Cooked sausage, bacon, mushrooms, onions, olives, spinach, or bell peppers are excellent additions.

Can I make it vegetarian?

Yes. Skip the pepperoni and use mushrooms, spinach, roasted peppers, olives, or onions instead.

How do I store leftovers?

Wrap cooled sandwiches in foil or an airtight container and refrigerate for up to 3 days.

What’s the best way to reheat?

Reheat on a skillet or Blackstone over medium-low heat for 3 to 4 minutes per side. This keeps the bread crispy and melts the cheese again without making it soggy.