BLT Pimento Cheese Flatbread

Welcome to appetizer/party food/game day food week on Never Not Hungry! I love football, tailgating, parties and, most of all, appetizers so it seemed only fitting to devote an entire week to food that fits that bill as we head into the kickoff of football season.Some of the recipes this week are for food you can easily transport to the stadium or a friend’s house for a tailgate party, and some are appetizers you will need to make on the spot and serve fresh and hot!

This BLT flatbread pizza with pimento cheese falls into the latter category. You want to make these right before serving, so save them for parties at your house (or transport the ingredients to a very kind friend’s house who is willing to let you take over their kitchen and oven to make these.) Plus you can easily double or triple this recipe to serve a big crowd.I highly recommend making the pimento cheese first (even a little ahead of time) to give it a head-start so the flavors can meld. I used my favorite recipe-minus the piquillo pepper sauce-for this flatbread; it makes more than you need, so you can either store in the refrigerator for snacking, or make more pizzas.

The flatbread dough is incredibly simple, just flour, baking powder, salt, water and olive oil. Since it’s not a yeast dough, it requires no resting time, you barely have to knead it and it’s so easy to work with and roll out. It bakes up into a crisp, crunchy crust; just make sure to roll it very thin. Top with the pimento cheese, garlicky tomatoes and crisp bacon before baking; once golden brown and crisp, add the green onions and microgreens. I like to serve with red pepper flakes to sprinkle on for even more spice. Flatbreads should bake up to be incredibly crisp that you can actually pick up a piece and it stays ramrod straight. This one IS that…perfect for serving at parties, no plates required!

BLT Pimento Cheese Flatbread

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• Author: Amanda
• Yield: 2 as a main course, 4 as an appetizer

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Description

A crispy flatbread pizza topped with all the fixings for a BLT plus creamy, slightly spicy pimento cheese. Perfect for serving for dinner or for a gameday appetizer! The pimento cheese makes enough for 2-3 pizzas; just double or triple the flatbread recipe accordingly.

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Ingredients

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FLATBREAD:

• 1-3/4 cups (210 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup water
• 1/3 cup olive oil, plus more for brushing

TOPPINGS:

• Pimento cheese, at room temperature (without the piquillo pepper sauce)
• 4 slices bacon, chopped and cooked until crisp
• 1 pint cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 green onions, white and green parts thinly sliced
• 3 ounces coarsely grated white cheddar
• 1 cup microgreens (any flavor)
• Red pepper flakes, for sprinkling, optional

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Instructions

1. Preheat the oven to 450°.
2. Combine the flour, baking powder and salt in a medium mixing bowl, whisking to combine. Add the water and olive oil and mix with a wooden spoon until the dough comes together in a shaggy ball. Turn out onto a lightly floured surface and knead until the dough smoothes out. Roll the dough into a thin, long (about 14″) oval and carefully transfer to a parchment-lined baking sheet. Brush with olive oil. Transfer to the preheated oven; I baked my crust right on a baking steel and transferred it to the oven on the back (flat) side of a baking sheet lined with parchment. Bake for about 6 to 8 minutes, until the crust begins to set.
3. Toss the halved cherry tomatoes with a little olive oil and the minced garlic.
4. Spread about 3/4 cup of the pimento cheese on top of the par-baked crust. Sprinkle on the bacon and tomatoes. Top with the additional cheese. Bake for about 10 to 15 minutes longer, until the cheese is melted, the tomatoes are softened and the crust is crisp and golden. Remove from the oven and top with the scallions and microgreens. Serve with red pepper flakes, for sprinkling, if desired.

Notes

Inspiration: BLT Pimento Cheese Flatbread on howsweeteats.com

• Category: Pizza, Appetizers