
When I want something extra cozy, nothing beats gooey white pizza grilled cheese. Three dreamy cheeses, lots of herbs, and that shatter-crunch bread make this my top speedy comfort meal when cravings hit hard.
This creamy inside totally wins picky eaters over. I always stash some extras in the fridge for late-night snacking. My little ones get a kick out of tossing on the cheese and flipping the sandwiches too.
Wonderful Ingredients
- Bread: brings crunch and holds up under all that cheese grab Italian or sandwich bread without big holes
- Butter: meant for the bread’s surface gives the crust that perfect crunch use plain for control
- Mozzarella: classic, melty, and stretchy shred it fresh from a whole block for best melt
- Parmesan cheese: sharp with a nutty punch grate it fresh if you can for the most bite
- Black pepper: lifts the savor and gives a little punch grind fresh for zing
- Salt: rounds out all the flavors sprinkle in some sea salt for good coverage
- Dried oregano: brings out herbal depth pick the leafy, dark green stuff
- Dried basil: sweetens and brightens up the cheesy bite make sure it smells nice and fresh
- Fresh garlic: wakes up the filling chop up firm cloves—no sprouts, please
- Olive or canola oil: ties everything together and adds a silky feel use extra virgin olive oil for bold taste
- Cottage or ricotta cheese: creamy and mild, sets the base look for fresh with a gentle smell
Easy Steps to Make
- Toast It Golden
- Set your pan on medium. Hold off flipping the sandwiches. You want the bottom deep golden before you touch them, usually about four or five minutes depending on the heat.
- Flip and Finish
- Carefully turn your grilled sandwiches and let the other side get crispy. Cheese inside should be totally melted by now. Press down with your spatula for an even finish the last minute or so.
- Close It Up
- Arrange the last slices, buttered sides up, over your filled bread. Line up the edges and give them a gentle press so the cheese stays put.
- Into the Pan
- Lay half your bread slices, butter side down, in your heated pan. Spoon on the filling and cover the whole surface, but don’t overdo it or the sandwich won’t stay together once melty.
- Spread That Butter
- Swab a good layer of soft butter over each slice of bread, getting the corners. That’s what makes the outside so crisp and golden later.
- Mix in Mozzarella
- Toss all the mozzarella with your cheesy base and fork it up until every bit’s coated. You want every bite evenly cheesy and ready to melt.
- Add Goodies
- Stir in your chopped garlic, oregano, basil, salt, pepper, and parmesan. Mix so it’s all blended and the filling’s flavorful all over.
- Mix Your Cheeses
- Throw the cottage or ricotta into a bowl with olive or canola oil. Mix till everything looks the same—this helps you spread it smoothly later.
- Smooth the Cottage Cheese
- If your cottage cheese is chunky, blitz it in the blender ‘til pretty smooth. That way, it mixes nicely and your filling turns out just right.

The way mozzarella stretches when you pull these apart is just happiness. My whole crew hangs around the kitchen, and someone always steals an oozy edge before I’m done with the batch.
How to Store
Fresh and hot is the way to go, but if you’ve got extras, stash them in a tight-lidded container in your fridge for up to two days. Heat them back up in a pan on low—that brings the crusty bite right back. Skip the microwave unless you’re desperate, since it’ll just make the bread soft.
Swap-In Ideas
Ricotta works if cottage cheese isn’t your thing, making the filling a bit smoother and milder. Want a punchier twist? Mix in some provolone instead of half the mozzarella. If fresh garlic’s missing, a quarter teaspoon of granulated garlic mixes in easily—just stir well so every bite is yummy.
Fun Ways to Serve
This is awesome next to a bowl of tomato soup, some greens, or even a pile of olives if you like snacking. When I’m hosting, I cut these into triangles so everyone can grab a bite-size piece off the platter.

White Pizza Grilled Cheese Background
This sandwich takes its cues from the classic no-sauce, super cheesy white pizza you get at pizzerias. All those herbs, loads of mozzarella, and rich cheese fillings bring those famous Italian-American flavors right into your sandwich.
Frequently Asked Questions
- → Which cheeses work best for the filling?
You want gooey mozzarella, rich cottage or ricotta, and some parmesan for that salty kick.
- → Can I use fresh herbs instead of dried?
Fresh herbs taste even better—just use three times more than what the recipe lists for dried basil and oregano.
- → How do I prevent the bread from burning?
Keep the heat at medium, stay close, and flip your sandwich as soon as the bread turns golden with a crunchy feel.
- → Is it possible to make these sandwiches ahead of time?
Totally! Mix the cheesy filling and stash it in the fridge, then just put sandwiches together and grill when you're hungry.
- → What’s the best method to reheat leftovers?
Toss the sandwiches into a buttered skillet on low, flip now and then, and they'll come out crisp again.
- → What bread is recommended for these sandwiches?
Pick a sturdy loaf like sourdough or thick Italian—anything that won’t get soggy and holds lots of filling.