This is one I found on Facebook and made for dinner one night. We positively l-o-v-e-d it! So I just decided to cut & paste this one. I followed the directions to the "T" for the first try but decided that this is a great basic recipe which you could personalize with any number of toppings, depending on what you like.

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.

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

© Taste of Home 2013

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).

Nutrition Facts: 1 piece equals 99 calories, 6 g fat (3 g saturated fat), 12