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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.
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.
BLT Pimento Cheese Flatbread
- Yield: 2 as a main course, 4 as an appetizer 1x
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.
Ingredients
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
Instructions
- Preheat the oven to 450°.
- 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.
- Toss the halved cherry tomatoes with a little olive oil and the minced garlic.
- 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
Find it online: https://nevernothungry.com/blt-pimento-cheese-flatbread/