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"I combined our daughter's two favorite foods—pizza and grilled cheeseburgers—to create this main dish," says Tanya Gutierro from Beacon Falls, Connecticut. "It's very simple to make, and she and her friends love it. If you don't like the toppings, replace them with whatever you prefer."
Originally published as Grilled Cheeseburger Pizza in Quick Cooking July/August 2003, p39
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Sep. 27, 2008 by maresansoterra
I used a 14 oz. Boboli crust. It was definitely not large enough. I will definitely get a larger crust next time.
Reviewed on Jul. 18, 2008 by caroljean2852
I have grilled all kinds of pizza with a great deal of success. I use charcoal (Weber) and direct heat...you just have to watch it. I cook one side, flip it and put the toppings on the side that is alrady grilled. Wonderful for camping or Friday nights on the deck around the pool.
Reviewed on Jul. 17, 2008 by BeckyG
I have made this pizza several times and it is always a hit. Although some think it is an odd combination for a pizza they quickly become fans and aks for it again! BeckyG
Reviewed on May. 27, 2008 by aemiller
My husband and I tried out this recipe this weekend. We weren't sure if we would like grilled pizza; it sounded kind of weird. But we decided to try it anyways. It was awesome. The flavors really come through, and tastes just like a cheeseburger. We will be making this again for sure!
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