Grilled Cheese & Tomato Flatbreads

From Taste of Home Magazine 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

• Ready In: 35 mins
• Serves: 24
• Yields: 2 flatbreads

Ingredients

• 1 (8 ounce) package 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 (13 7/8ounce) package  refrigerated  pizza crusts
• 2  tablespoons olive oil
• 3  medium tomatoes, thinly sliced

Directions

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 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.
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.