Grilled Cheese & Tomato Flatbreads

The colder temps are a reminder that we won't have summer tomatoes too much longer.  So I'm trying to enjoy them while they are still around.  There is nothing like a summer tomato.

Today we tried a new recipe for Grilled Cheese and Tomato Flatbreads.  It is a recipe from the last Taste of Home magazine.  This is by far my favorite of the new recipes.  It is so tasty and easy.  I like the use of refrigerated pizza dough.  However, you could easily use your own favorite pizza dough recipe.  We ate the flatbreads as a meal.  The recipe could easily feed 4 people when served with a side salad.  It could also be used as an appetizer.  The only caution I give is that the crust can burn quickly.

I really hope you take some time to try this one as you enjoy the last days of summer.

 

 

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.
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•  4 servings/ 16 pts. per serving