Ingredients
1 package (8 ounces) cream cheese, softened2/3 cup grated Parmesan cheese, divided2 tablespoons minced fresh parsley, divided1 tablespoon minced chives2 garlic cloves, minced1/2 teaspoon minced fresh thyme1/4 teaspoon salt1/4 teaspoon pepper1 tube (13.8 ounces) refrigerated pizza crust2 tablespoons olive oil3 medium tomatoes, thinly sliced
Preparation
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 12x6-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.
