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

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


  • 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: 99 calories, 6g fat (3g saturated fat), 12mg cholesterol, 196mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 3g protein.


  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

Light-Bodied White Wine

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

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veggiemama User ID: 4640590 186578
Reviewed Jun. 17, 2013

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

sugarcrystal User ID: 5836839 196256
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."

aug2295 User ID: 4631582 197946
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."

akgorby User ID: 1687783 151167
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."

Chloebaby0016 User ID: 3127618 196182
Reviewed Jul. 23, 2011

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

tracy977 User ID: 885345 197944
Reviewed Jul. 23, 2011

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

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