I mean, technically, you shouldn’t be using extra flour on the bottom for nonstick purposes, you should just have a stone that cooks the dough and it releases it properly.
I want to point this out because you should be trying to relatively minimizing burnt flour on the stone. I have an ooni and friends come over and try to cook their own pizza sometimes (my poor stone) and don’t get their crusts cooked because they leave a bunch of burnt flour particles keeping the dough for making good contact with the stone.
Am purist. Grilled cheese doesn’t have meat, otherwise it’s a grilled x with cheese or grilled cheese with x. Maybe if like, there’s a shit-ton of cheese and a sprinkling of meat crumble it could maybe still be a grilled cheese?, but calling a grilled meat sandwich a grilled cheese is like calling a salad with rasins, soy dressing, and grilled chicken a cesear salad just because it has ceasear dressing. You can call it cesear WITH chicken, but the minute it departs from what a specific and narrowly defined sub-item in a category of things is, you need to clarify that.
Like maybe if you radically improve the original so much that it becomes the standard? Then you can use the name? Like how modern Caesar salads explicitly use anchovy paste rather than Worcestershire sauce, which is where the anchovy flavor came from originally. I’m okay with that being called a Caesar salad because it is really good and close enough that the distinction doesn’t need to be made unless it’s the topic of the conversation, but you still can’t just say it’s the original recipe.
Tldr: A grilled cheese sandwich is specifically a cheese-only filling sandwich.