Print Options

Back to Grilled Cheese & Tomato Flatbreads >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Cheese & Tomato Flatbreads

 Grilled Cheese & Tomato Flatbreads
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
24 ServingsPrep: 30 min. Grill: 5 min.


  • 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


  • 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 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.
  • Spread grilled sides with cheese mixture. Sprinkle with remaining
  • Parmesan cheese; top with tomatoes. Return to the grill. Cover and

2 of 2

Grilled Cheese & Tomato Flatbreads (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.