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!
Appetizer, Main Course
Sharp Yellow Cheddar cheese
Vermont White Cheddar
crescent roll dough sheet or pizza crust
or any pizza crust dough*
grape or cherry tomatoes
chopped scallions or green onions
chopped crisp romaine, or more to taste
salt and pepper
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
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