Recipe Box, Pimiento Cheese Bacon Lettuce & Tomato Flatbread

the Painted Apron

4 years ago

Okay, this is one of those “seriously, you have to make this!” recipes!!

A golden dough

spread with a thick layer of homemade pimiento cheese

then topped with bacon, roasted grape tomatoes and scallions

baked

and topped with chopped romaine lettuce

Are you drooling yet?

AND it’s easy peasy to make!

First make the pimiento cheese,

extra sharp yellow cheddar, Vermont sharp white cheddar

chopped pimientos and mayonnaise

Next prebake your crust

I used a crescent roll dough sheet

but you can use any pizza crust dough you want

You can even use naan bread that doesn’t require any prep

Partially bake the dough until it sets and begins to turn golden

You don’t want it cooked completely

because it will cook more after it’s topped

Line a baking sheet with parchment paper

Place the raw bacon strips on with spaces in between

for the tomatoes

Drizzle the tomatoes with olive oil and

season them with salt and pepper

Roast at 400 degrees for 15 minutes and check,

continue baking 2-5 more minutes if necessary until bacon is done

Drain the bacon and tomatoes on paper towels

Now you’re ready to assemble the flatbread

Tear bacon into 1 inch pieces and cut tomatoes in half

Spread a generous layer of pimiento cheese on baked dough

Put the bacon and tomato pieces over cheese

Sprinkle with scallions

Bake flatbread for 8-10 minutes

or until dough is golden, and cheese has melted

While pizza is baking chop the romaine for the final topping

The cool crisp lettuce is a wonderful contrast

to the crispy bacon, roasted tomatoes and melted cheese

Cut into large squares to serve for main dish

or small squares for appetizers

This recipe is adapted from How Sweet Eats

Pimiento Cheese, Bacon, Lettuce & Tomato Flatbread

A combination of popular sandwich fixings, pimiento cheese and BLTs, these ingredients are baked on a flatbread dough and topped with crispy romaine to serve. A delightful summer or any time meal!

Course Appetizer, Main Course

Cuisine American, Southern

Keyword BLT flatbread, pimiento cheese, pimiento cheese and bacon flatbread, pimiento cheese BLT pizza, summer pizza

Prep Time 35

Cook Time 10

Equipment

parchment paper

Ingredients

Pimiento Cheese

8 oz Sharp Yellow Cheddar cheese Cracker Barrel
8 oz Vermont White Cheddar Cracker Barrel
4 oz chopped pimientos
mayonnaise
black pepper

Flatbread

1 can crescent roll dough sheet or pizza crust or any pizza crust dough*
6-8 slices bacon
12 grape or cherry tomatoes
1/2 cup chopped scallions or green onions
1 cup chopped crisp romaine, or more to taste
olive oil
salt and pepper

Instructions

Pimiento Cheese

Grate cheeses and mix together
Drain pimientos and dry well with paper towels and add to cheese
Season with pepper to taste
Add 1/2 cup mayonnaise, stir to combine, and continue to add mayonnaise by spoonfuls until mixture just holds together
You will have pimiento cheese leftover to use for sandwiches or other recipes. It's great spread on cucumber slices, crackers, hamburgers etc.

Flatbread

Unroll dough and prick all over with tines of a fork to prevent it from puffing up during baking
Bake according to package directions but check after 5 minutes. Continue baking 1-2 more minutes until dough is set and just beginning to turn golden. Remove from oven and set aside
Line baking sheet with parchment paper and place bacon on paper with space in between the slices. Place tomatoes in the spaces
Drizzle tomatoes with olive oil and season with salt and pepper
Roast bacon and tomatoes at 400 degrees for 15 minutes, check bacon for doneness and continue baking until bacon is crispy. Drain bacon and tomatoes on paper towels
Break bacon into 1 inch pieces and cut tomatoes in half
Spread a generous layer of pimiento cheese on partially baked crust and top with bacon and tomatoes. Sprinkle with scallions
Bake flatbread at 375 degrees for 7-10 minutes, checking near the end of baking time and remove pizza when crust is golden and cheese is melted and hot.
Top flatbread with chopped romaine and cut into squares to serve. Small squares for appetizers and larger squares for main dish servings.