Grilled Heirloom Tomato Flatbread Giadzy Recipes

Steps:

• 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.

Steps:

• Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides.
• Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste.
• Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
• Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.

Steps:

• Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.