How to Make Pizza on the Panini Press

Popular
Health score
3%
How to Make Pizza on the Panini Press
18 min.
6
352kcal

Suggestions


If you're looking to whip up a quick and delicious meal that satisfies both your cravings and your time constraints, look no further than homemade panini press pizza! This innovative cooking method transforms the classic pizza-making experience into something surprisingly simple and fun. With just a few ingredients and a trusty panini press, you can create a delightful dish that’ll impress family and friends alike.

In just 18 minutes, you can serve up to six flavorful pizzas, each loaded with your favorite toppings and melted cheese. The thin, crispy crust, achieved by using fresh pizza dough, pairs perfectly with aromatic basil pesto or sun-dried tomato pesto, giving your pizza that gourmet touch. Plus, you get the flexibility to customize each pizza with a variety of toppings to cater to everyone’s taste - whether you prefer classic pepperoni, colorful bell peppers, or a medley of fresh veggies.

What’s more, this recipe is tailored for busy individuals or families seeking a quick lunch, a fun dinner, or a unique main course. The caloric breakdown ensures that you can enjoy your indulgent slice without the guilt, making it a perfect choice for health-conscious food lovers. So, gather your ingredients, fire up your panini press, and get ready to indulge in the ultimate comfort food experience!

Ingredients

  • 12 ounces part-skim mozzarella fresh shredded sliced
  • pound pizza dough fresh divided
  • 0.3 cup pesto rosso 
  • servings toppings 
  • servings toppings 

Equipment

  • grill
  • aluminum foil
  • panini press

Directions

  1. Heat the panini press to high heat. If your panini press comes with a tilt option, be sure it is set to flat.Preparing one pizza at a time, tear off a sheet of aluminum foil about the same size of your press.
  2. Brush olive oil (or spray cooking spray) onto the surface, in about a 6-inch diameter area.Stretch a portion of dough into a (somewhat) circular shape. The dough will be very elastic – stretch it, wait a few minutes, then stretch it some more. Thinner is better to ensure it cooks thoroughly.
  3. Spread a few tablespoons of pesto on the stretched dough.
  4. Add your cheese and toppings (see tips for choosing toppings in the post above).
  5. Transfer the aluminum foil to the panini press. Close the lid, allowing the upper grate to hover about 1 inch above the pizza (if you don’t have a panini maker that allows for a fixed height, you might try creating your own 1-inch spacers by balling up some aluminum foil).Grill the pizza until the dough is cooked through and lightly browned (it may bubble up a bit too) and the cheese is melted and bubbly, 6 to 8 minutes. Slice and serve immediately.

Nutrition Facts

Calories352kcal
Protein22.69%
Fat32.38%
Carbs44.93%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
6.5986955748952%

Nutrients percent of daily need

Calories:352.17kcal
17.61%
Fat:12.69g
19.53%
Saturated Fat:6.65g
41.55%
Carbohydrates:39.63g
13.21%
Net Carbohydrates:38.05g
13.84%
Sugar:6.43g
7.14%
Cholesterol:37.39mg
12.46%
Sodium:1024.16mg
44.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.02g
40.03%
Calcium:456.72mg
45.67%
Phosphorus:262.52mg
26.25%
Iron:2.33mg
12.92%
Selenium:8.16µg
11.66%
Zinc:1.56mg
10.43%
Vitamin B2:0.17mg
10.11%
Vitamin B12:0.46µg
7.75%
Vitamin A:361.59IU
7.23%
Fiber:1.57g
6.3%
Magnesium:13.04mg
3.26%
Vitamin B6:0.04mg
1.98%
Potassium:47.63mg
1.36%
Folate:5.1µg
1.28%
Vitamin D:0.17µg
1.13%