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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!
Prep Time 35 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine American, Southern


  • parchment paper


Pimiento Cheese

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


  • 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


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.


  • 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.


*you could substitute naan bread to save a step
Keyword BLT flatbread, pimiento cheese, pimiento cheese and bacon flatbread, pimiento cheese BLT pizza, summer pizza