Not the best picture...doesn't do this recipe justice!
I loved my recent issue of Taste of Home because there were SO many recipes that I ripped out and am eager to try!! We took the girls to the farmer's market this morning to see what produce (and cinnamon rolls) we could get and came home with some really yummy looking tomatoes. So I knew this would be the perfect recipe to try!! This was FANTASTIC! The girls enjoyed it without the tomatoes but I LOVED it and plan to make another one (half of the recipe) for lunch for the three of us again today! Delicious!!!
1 package (8 ounces) cream cheese, softened
2/3 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley, divided (I used dried)
1 tablespoon minced chives
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme (I used dried)
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
I added some sauteed red onion
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. Yield: 2 flatbreads (12 servings each).
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