I discovered this combination of grilled pizza and a cheesy flatbread years ago. It’s a great appetizer, side or even a meatless main dish. Yum!
—TINA MIRILOVICH JOHNSTOWN, PA
PREP: 30 MIN. • GRILL: 5 MIN. • MAKES: 2 FLATBREADS (12 SERVINGS EACH)
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
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.