Show Subscription Form




Grilled Cheese & Tomato Flatbreads Recipe
Grilled Cheese & Tomato Flatbreads Recipe photo by Taste of Home

Grilled Cheese & Tomato Flatbreads Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Grill: 5 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Grill: 5 min.
MAKES: 24 servings

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

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.

Directions

  1. In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.
  2. Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12x6-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.
  3. 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).
Originally published as Grilled Cheese & Tomato Flatbreads in Taste of Home August/September 2011, p82

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.

Light-Bodied White Wine

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

Reviews for Grilled Cheese & Tomato Flatbreads

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 17, 2013

A bit tricky to handle on the grill, but good flavor.

MY REVIEW
Reviewed May. 26, 2013

This was great, but I did use basil instead of the parsley & thyme & I used chive & onion cream cheese instead of regular cream cheese.

MY REVIEW
Reviewed Aug. 26, 2012

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

MY REVIEW
Reviewed Jul. 24, 2011

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.

MY REVIEW
Reviewed Jul. 23, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT