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!

[tasty-recipe id=”37614″]