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Grilled Cheese & Tomato Flatbreads Recipe

Grilled Cheese & Tomato Flatbreads Recipe photo by Taste of Home

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This is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. —Tina Repak Mirilovich, Johnstown, Pennsylvania

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Grilled Cheese & Tomato Flatbreads Recipe

Prep: 30 min. Grill: 5 min.

Yield: 24 Servings

30 5 35

Ingredients

1 package (8 ounces) cream cheese, softened
2/3 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley, divided
1 tablespoon minced chives
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
3 medium tomatoes, thinly sliced

Directions

In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.
Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.
Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley. Yield: 2 flatbreads (12 servings each).

Nutritional Facts 1 piece equals 99 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 196 mg sodium, 9 g carbohydrate, trace fiber, 3 g protein.

Originally published as Grilled Cheese & Tomato Flatbreads in Taste of Home August/September 2011, p82

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Grilled Cheese & Tomato Flatbreads

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Reviewed on Aug. 26, 2012 by aug2295

This was definitely a star at my table! I also had trouble with getting it on the grill without losing the shape.

Reviewed on Jul. 24, 2011 by akgorby

These were delicious! I left off the chives and added green pepper slices. It's not easy to transfer the dough to the grill and mine didn't look pretty, but the taste was wonderful! I would love to know a trick to keeping them uniform in size, transferring to the grill without them stretching and falling through the grates, and making them pretty so I can make them for company.

Reviewed on Jul. 23, 2011 by Chloebaby0016

This was SO good!! Def. making it again-SOON!

Reviewed on Jul. 23, 2011 by tracy977

This was FANTASTIC! Super easy and delicious. I used fresh tomatoes from a farmer's market and it was so fresh and yummy!!