BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 4 2012

Grilled Cheese & Tomato Flatbreads

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    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

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.