Grilled Five-Cheese Pizza (Wisconsin Style) | Arteflame

Introduction

There is nothing quite like the snap of a fire-kissed crust giving way to a molten river of Wisconsin’s finest cheeses. The aroma of toasted dough and wood smoke drifting through the backyard instantly signals that a special meal is underway. This Wisconsin Five Cheese Grilled Pizza brings the pizzeria experience right to your patio, turning a simple dinner into an interactive event under the stars.

Why This Recipe is a Keeper

I adore this recipe because it combines the rustic charm of open-fire cooking with the indulgence of a classic cheese pie. The Arteflame grill creates a crispy bottom and chewy center that a standard oven simply cannot replicate. Plus, the blend of five distinct cheeses offers a complexity—salty, tangy, and nutty—that keeps everyone coming back for just one more slice.

Kitchen Wisdom

• Mise en Place is Key: Grilled pizza cooks fast! Have all your cheeses shredded and sauce ready before the dough hits the heat.
• Watch Your Zones: Use the heat gradients of the grill. If the crust is browning too fast but the cheese hasn't melted, slide the pie further from the center fire.

Swaps & Substitutions

No Asiago? Feel free to swap it for Fontina or Gouda for a different melt profile. You can also easily use a gluten-free pizza dough; just be sure to oil the grill surface well to prevent sticking.

Ingredients

• 1 lb fresh pizza dough (store-bought or homemade), room temperature
• 1/2 cup high-quality pizza sauce or marinara
• 1 cup Wisconsin Mozzarella, shredded (for the stretch)
• 1/2 cup Provolone, shredded (for the melt)
• 1/2 cup Sharp Cheddar, shredded (for the tang)
• 1/4 cup Asiago, grated (for the nuttiness)
• 1/4 cup Parmesan, freshly grated (for the salty finish)
• 2 tbsp olive oil (for brushing the dough and grill)
• 1 tsp dried oregano or Italian seasoning
• 1/2 tsp garlic powder
• Fresh basil leaves (for garnish)
• Cornmeal or flour (for dusting the peel)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a medium-sized fire in the center. Allow the grill to burn down until the flat cooktop griddle reaches a steady cooking temperature. You want a surface temperature of roughly 400°F to 450°F.
2. Wipe down the cooktop with a lightly oiled cloth to ensure a non-stick surface, ready for the dough.

Step 2: Prepare the Dough

1. While the grill heats, stretch your room-temperature pizza dough on a lightly floured surface. Aim for a thickness of about 1/4 inch.
2. Brush one side of the stretched dough generously with olive oil. This will be the side that hits the grill first to create that golden, crispy foundation.

Step 3: The First Sear

1. Place the dough, oil-side down, directly onto the flat cooktop surface. Do not place it over the open center flame unless you have a pizza oven attachment; stick to the solid griddle ring.
2. Grill for approximately 2-3 minutes. You will see bubbles forming on the top surface, and the bottom should develop nice char marks.
3. While the bottom cooks, brush the top (uncooked side) with olive oil.

Step 4: Flip and Top

1. Once the bottom is crisp and releases easily from the grill, flip the dough over using a long metal spatula.
2. Immediately spread the pizza sauce thinly over the grilled surface.
3. Quickly layer your five cheeses: start with Mozzarella and Provolone, follow with Cheddar and Asiago, and finish with Parmesan. Sprinkle with garlic powder and oregano.

Step 5: Melt and Finish

1. Continue cooking the pizza for another 3-4 minutes. Move the pizza closer to the center if you need more heat to melt the cheese, or further out if the crust is browning too fast.
2. Once the cheese is bubbling and golden, and the bottom crust is charred to your liking, remove from the grill. Top with fresh basil, slice, and serve hot.

Tips

Mastering grilled pizza on the Arteflame is all about heat management and timing. Because the heat radiates from the center, you have distinct temperature zones at your disposal. If your dough is thick, start cooking it further from the center to ensure the inside cooks through before the bottom burns. Conversely, for a thin-crust Neapolitan style, keep it closer to the fire for a rapid sear. One crucial tip for the cheese: always grate your own blocks of Wisconsin cheese rather than buying pre-shredded bags. Pre-shredded cheese contains anti-caking agents like cellulose, which prevent the cheese from melting into that luxurious, cohesive gooey layer you crave. Finally, have all your toppings prepped and within arm's reach before you put the dough on the grill; the cooking process is fast, and you won't have time to chop vegetables once the dough hits the heat.

Variations

While the classic five-cheese blend is a crowd-pleaser, the versatility of the Arteflame allows for endless creativity. You can easily adapt this foundation to suit different palates or dietary needs. Experimenting with different regional cheeses or adding proteins can transform the dish entirely. Here are a few ways to switch up your Wisconsin grilled pizza game:

• The Spicy Wisco: Add sliced pepperoni and fresh jalapeños, finishing with a drizzle of hot honey after grilling.
• White Garlic Pie: Swap the red sauce for a garlic and olive oil base, and add dollops of ricotta to the five-cheese blend.
• The Carnivore: Top with crumbled Italian sausage and bacon bits, ensuring the meats are pre-cooked on the grill before adding to the pizza.
• Garden Fresh: Add thinly sliced bell peppers, mushrooms, and red onions for a veggie-loaded crunch.
• Smokehouse Special: Use BBQ sauce instead of marinara and top with leftover pulled pork or grilled chicken.

Best pairings

A pizza this rich and flavorful deserves a beverage that can cut through the density of the cheese while complementing the smoky char of the crust. If you are a beer lover, nothing pairs better with Wisconsin cheese than a crisp, cold Wisconsin lager or a hoppy IPA; the carbonation cleanses the palate between bites. For wine enthusiasts, a medium-bodied Chianti or a Zinfandel works wonders, offering enough acidity to balance the oils in the cheese without overpowering the dish. On the side, keep things light to contrast the heavy main course. A fresh arugula salad tossed with lemon vinaigrette and shaved parmesan provides a peppery, acidic bite that brightens the meal. Alternatively, grilled vegetables like asparagus or zucchini, cooked right alongside the pizza on your Arteflame, make for a cohesive and delicious outdoor feast.

Conclusion

Grilling pizza on the Arteflame is more than just a cooking method; it is an interactive culinary experience that brings people together. This Wisconsin Five Cheese Grilled Pizza recipe delivers everything you could want in a slice—smoky, crispy, cheesy, and undeniably satisfying. It proves that you don't need a brick oven to achieve professional-quality results in your own backyard. As the cheese bubbles and the crust crunches, you'll realize that the combination of high-quality ingredients and wood-fired cooking is unbeatable. So, gather your friends, fire up the grill, and enjoy the process of creating a meal that pays homage to the dairy state's finest offerings. Once you taste this wood-fired delight, you may never go back to oven-baked pizza again.