Grilled Pizza Panini Sandwich Recipe

Name: Grilled Pizza Panini Sandwich Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oil-packed sundried tomatoes; 1/4 cup packed fresh basil; 2 tablespoons pine nuts, toasted; 1 1/2 tablespoons grated Parmesan; 1 medium clove garlic; About 1/2 cup extra-virgin olive oil; 10 ounces cremini or baby bella mushrooms, sliced; 1 medium yellow onion, halved, sliced; 1 pound pizza dough; All-purpose flour, for rolling; 1 teaspoon extra-virgin olive oil, plus more for brushing pizza; Kosher salt; 8 ounces mozzarella cheese, sliced or shredded; 1/2 teaspoon red pepper flakes

Servings: persons

1/2 cup oil-packed sundried tomatoes
1/4 cup packed fresh basil
2 tablespoons pine nuts, toasted
1 1/2 tablespoons grated Parmesan
1 medium clove garlic
About 1/2 cup extra-virgin olive oil
10 ounces cremini or baby bella mushrooms, sliced
1 medium yellow onion, halved, sliced
1 pound pizza dough
All-purpose flour, for rolling
1 teaspoon extra-virgin olive oil, plus more for brushing pizza
Kosher salt
8 ounces mozzarella cheese, sliced or shredded
1/2 teaspoon red pepper flakes

1
Combine tomatoes, basil, pine nuts, Parmesan and garlic in blender or food processor; pulse to combine. Add any oil tomatoes were packed in; blend again. Slowly drizzle in olive oil with motor running until desired thickness (it will depend on amount of oil from tomatoes).
2
Preheat grill or grill pan to high heat. If using regular oven, preheat to 500 degrees F with pizza stone or upside-down baking sheet. Saute mushrooms and onions in 1 teaspoon oil until crispy and cooked through, about 10 minutes. Set aside.
3
Split pizza dough in half. Roll each half out as thinly as possible on floured surface. Brush grill grates lightly with oil. For pizza stone, scatter with cornmeal. Brush one side of dough with olive oil and sprinkle with salt. Transfer to grill grates and grill until golden brown marks appear, about 3 minutes. Brush top with oil and sprinkle with salt; flip and cook remaining side. For pizza stone, brush top of dough with oil and sprinkle with salt; cook until crisp, about 6 minutes. Repeat with remaining dough half.
4
Scatter cheese over one cooked dough. Top with dollops of pesto, mushrooms, onions and red pepper flakes. Cover with second dough. Return to cool side of grill and cover or return to grill pan off the heat and cover. For regular oven, lower temperature and return on baking sheet. Let cook until cheese is melted and pesto is heated through, about 5 minutes. Slice and serve hot.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup oil-packed sundried tomatoes, 1/4 cup packed fresh basil, 2 tablespoons pine nuts, toasted, 1 1/2 tablespoons grated Parmesan, and more.

Yes, Grilled Pizza Panini Sandwich Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!