Cooking Creme Bruscetta Pizzas

It's imperative you understand something very important. I am in love. I am in love with cream cheese. I can't help it. Some would call it an addiction. Those some don't understand my connection. The delicious, creamy, cheesy concoction goes into almost any entree I can dream up. My husband understands this relationship, and he even allows me to buy two or three blocks at a time. Then Philadelphia blew my mind. They made cooking creme. So I threw a party, made everything with cooking creme, and *BAM* here's a sweet recipe.

Cooking Creme Bruscetta Pizzas

Ingredients:
1. Pepperidge Deli Flats
2. Philly Cooking Creme (Quite a few flavors would work: Italian Cheese & Herb, Savory Garlic, Creamy Pesto, or Tomato & Basil)
     -they come in cute little tubs, and you might have to seek them out!-
3. Cherry tomatoes, quartered
4. Basil, shredded
5. Red onions, very thinly sliced (the green onions are not colorful enough!)
6. Parmesan cheese
7. Balsamic glaze

Instructions:
Preheat oven to 350 degrees. Spread cooking creme on open face of each half of deli flats. Place creme side up on pan. Add tomatoes, basil, onions, and parmesan cheese. Cook until creme is bubbly and flats are crispy, about 10 minutes. Allow to cool for up to 5 minutes. If adding balsamic glaze, swirl on top in funky design right before serving.

Enjoy!