Herbed cheese tomato flatbread is better made in a broiler however it can be made on the BBQ grill too!
Meatless Meal Or Side
I love recipes like this because they’re versatile as well as being easy.
First of all, this is a wonderful side dish or appetizer. However since it’s essentially a pizza, it can double as a meatless main dish.
Whatsmore, what better way can there be to use home-grown tomatoes if you have them or buy them seasonally at the farmer’s market? And the fresh herbs in the cheese mixture add such a great flavor–and do use fresh herbs. This flatbread wouldn’t be as good if you used the dried stuff!
I found there to be a few problems, to say the least, with the cooking method in the original recipe.
Pizza dough is soft and a bit hard to handle–especially placement on an outdoor grill. My instructions for cooking the dough on the grill still doesn’t make the dough easier to handle, but at least when one side is done, it’s easier to flip. The original recipe leaves the flip side raw for some reason. Additionally, shaping the dough on the baking sheet eliminates the need to transfer it.
I also found that once you add the cheese and tomatoes (outside grill method) the flatbreads just seem to steam. Tomatoes are watery so there should be a method that evaporates some of that moisture. My broiler method does, plus it makes the tomatoes taste better and browns the edges of the dough and the cheese.
Make It Easy On Yourself
One thing I recommend from the original recipe is to use the pizza dough that comes in the tube. It’s pre-rolled so it eliminates that step. The only reason I didn’t use it and made my own is that I forgot to pick it up at the store!!!
All you have to do with the tube stuff is unroll it and cut it in half. I have included a link to homemade dough in the recipe ingredients if you want to go that way.
Herbed Cheese & Tomato Flatbread
- 1 tube refrigerated pizza dough
- 1 -OR-recipe homemade pizza dough if you wish to make your own
- 3 medium tomatoes thinly sliced
- 2 tbs olive oil
- 8 oz cream cheese softened
- 2 cloves garlic finely minced
- 2 tbs fresh chopped chives
- 1 tsp fresh chopped thyme
- 2 tbs chopped fresh parsley
- 3 tbs grated Romano or Parmesan cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbs finely chopped fresh basil
- 1 tbs chopped fresh parsley
- 2 tbs grated Romano or Parmesan cheese
- Preheat broiler to high. Line a large baking sheet with aluminum foil and spray foil with non-stick spray; set aside.
- In a small bowl, mix all the cheese spread ingredients; set aside.
- Divided pizza dough in half and roll out each into a 12 x 6-inch rectangle and place on prepared sheet. Brush each with half of the oil.
- Broil for 3-4 minutes or until the dough is beginning to get brown. Flip dough and broil this side for the same amount of time. Remove and cool slightly on the baking sheet. Leave the broiler on.
- Spread half the cheese spread on one dough rectangle and the remaining spread on the other dough rectangle.
- Divide sliced tomatoes randomly on each rectangle. Sprinkle with the 2 tbs of grated cheese.
- Place the flatbreads under the broiler and broil for about 5 minutes or until tomatoes begin to dry on top and cheese is beginning to brown.
- Sprinkle with the basil and 1 tbs chopped parsley.
- To prepare bread on the outside grill--grill each side of the bread over high heat about 3-4 minutes each side. Finish the flatbreads as per broiler instructions