This pimento cheese flatbread is genuinely one of the most delicious things I’ve eaten recently.
No exaggeration — it truly is that good.
It’s officially pimento cheese season in my book. Sure, pimento cheese is welcome any time of year, but with events like the Kentucky Derby coming up, it feels like extra-special pimento cheese season. I’m declaring it.
I’ve experimented with pimento cheese in many ways over the years — burgers, grilled cheese with pickle slaw, crostini, grits and quesadillas — but I’d always wanted to put it on a pizza. At first I tried a plain pimento cheese pizza, but it lacked the bold flavour I expect from a pizza.
I went back to the drawing board and made a few changes: I crisped the bacon, let grape tomatoes burst in the bacon grease for extra depth, and topped everything with scallions and shredded lettuce.
Holy.flavor.explosion.
This flatbread is outstanding. The crust is the thin, cracker-like flatbread I use for other flatbreads — it rolls thin and crisps beautifully. It works equally well for an appetizer or a main, and you can shape it however you’d like. Cut circles with a biscuit cutter for individual rounds, or make one long oval to slice and serve.
What I love about the combination: sweet, garlicky burst tomatoes; salty, crunchy bacon; melty, creamy pimento cheese; and a crisp crust. Add fresh shredded greens on top for brightness and texture — it’s perfect as a meal or a late-night snack.
This will be in my rotation all spring and summer. Pair it with a chilled glass of sauvignon blanc and you’re set.
BLT Pimento Cheese Flatbread
BLT Pimento Cheese Flatbread
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Ingredients
FLATBREAD
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- 4 slices bacon, chopped
- 1 pint grape tomatoes, cut in halves
- pinch of salt and pepper
- 2 green onions, thinly sliced
- 1 handful freshly grated cheddar or mozzarella
- 1 to 2 cups chopped green leaf lettuce
PIMENTO CHEESE
- 12 ounces sharp white cheddar cheese freshly grated
- 1 (4-ounce) jar of pimentos, drained
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
FLATBREAD
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Preheat the oven to 450°F (230°C).
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In a bowl, whisk together the flour, baking powder and salt. Add the water and olive oil and stir until a dough forms. Use your hands to bring it into a ball, then knead a few times on a lightly floured surface.
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Roll the dough into your desired shape about 1/4-inch thick — thin is best. Place on a nonstick or parchment-lined baking sheet, brush with olive oil and bake for 10 minutes, until a few air bubbles form and the dough is golden.
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While the crust bakes, heat a skillet over medium heat and add the chopped bacon. Cook until most of the fat has rendered but the bacon is not fully crisped (this prevents burning in the oven). Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease in the skillet; discard the rest.
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Reduce heat to medium-low, add the halved tomatoes and garlic to the skillet with the reserved bacon grease. Season with a pinch of salt and pepper and cook, stirring often, until the tomatoes burst and soften, about 8–10 minutes. Remove from heat.
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Spread ½ to ¾ cup pimento cheese over the par-baked crust. Top with the bacon, burst tomatoes and scallions, then sprinkle on the extra grated cheese. Bake 10–15 minutes more until the cheese is golden and bubbly. Remove from oven, top with shredded lettuce, slice and serve.
PIMENTO CHEESE
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Combine all pimento cheese ingredients in a large bowl and mix until smooth and well combined. Store any leftovers in an airtight container in the refrigerator.
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Is that not the perfect bite?