BLT Pimento Cheese Flatbread.
This pimento cheese flatbread is seriously one of the best things I’ve ever consumed.
Not being dramatic in the slightest. I swear.
So it’s officially pimento cheese season! This makes me madly excited. Sure, it may be pimento cheese season every season, but with the Kentucky Derby coming up, it’s extra pimento cheese season. I’m calling it.
I’ve done all sorts of things with pimento cheese over the years (burgers! Grilled cheese with spiralized pickle slaw! Crostini! Grits! Quesadillas!) but I’ve allllways wanted to put it on pizza. And if we’re really here in our little circle of trust, I initially planned on this being a 100% plain (pimento) cheese pizza.
But then… it just wasn’t doing anything for me. It had flavor from the cheese of course but not the kind of flavor I expect on my pizzas.
I went back to the drawing board and this time, crisped up some bacon, let the tomatoes burst IN the bacon grease (yes, do it) and sprinkled it with scallions and shredded lettuce.
I cannot even begin to explain how delicious this pizza is. The crust is the flatbread crust I use in this recipe – it’s also the crust for the base of the buffalo cauliflower flatbread in The Pretty Dish! It’s an easy dough that can be rolled super thin and almost takes on a cracker-like crunch. We love it.
Another thing I love about this crust is that it can be shaped however you’d like, so it is great to make as an appetizer or as dinner for two. You could even use a biscuit cutter to cut circles out of the dough, making them perfectly round, then topping with all the delish toppings. And serve it to friends on a cute little dish.
The tomatoes are sweet, the bacon is salty and crunchy, the cheese is melty and creamy, the crust is crisp. Toss the fresh shredded greens on top and it’s a lovely meal. Or late night snack. Yes to that.
This will definitely be in my rotation all spring and summer long. Add a chilled glass of sauvignon blanc and we’re set!
BLT Pimento Cheese Flatbread
BLT Pimento Cheese 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
- Preheat the oven to 450 degrees F.
- In a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface.
- Roll the dough into your desired shape – I rolled in into a long oval about 1/4-inch thick – you want it to be thin. Place it on a nonstick (or parchment papered) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, until a few air bubbles form and the dough is golden.
- While the crust is baking, heat a skillet over medium heat and add the chopped bacon. Cook until most of the fat is rendered, but the bacon isn’t fully crisped (this is important so it doesn’t burn in the oven!). Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Remove all but 1 tablespoon of bacon grease from the skillet.
- Keep the heat under the skillet to medium-low and add the tomatoes and garlic. Add a pinch of salt and pepper. Cook, stirring often, until the tomato halves pop and soften, about 8 to 10 minutes. Turn off the heat.
- Remove the crust and spread ½ to ¾ cup pimento cheese on top. Sprinkle on the bacon, tomatoes and scallions. Sprinkle on the extra handful of grated cheese. Bake for 10 to 15 minutes more, until the cheese is golden and bubbly. Remove and cover with the shredded lettuce. Slice and serve!
- Add all ingredients together in a large bowl and mix well until combined. You will have some leftovers, so store it in a sealed container in the fridge!
I mean is that the perfect bite, or what?