This pimento cheese flatbread is seriously one of the best things I’ve ever consumed.
Not being dramatic in the slightest. I swear.
So it’s officially pimento cheese season! This makes me madly excited. Sure, it may be pimento cheese season every season, but with the Kentucky Derby coming up, it’s extra pimento cheese season. I’m calling it.
I’ve done all sorts of things with pimento cheese over the years (burgers! Grilled cheese with spiralized pickle slaw! Crostini! Grits! Quesadillas!) but I’ve allllways wanted to put it on pizza. And if we’re really here in our little circle of trust, I initially planned on this being a 100% plain (pimento) cheese pizza.
But then… it just wasn’t doing anything for me. It had flavor from the cheese of course but not the kind of flavor I expect on my pizzas.
I went back to the drawing board and this time, crisped up some bacon, let the tomatoes burst IN the bacon grease (yes, do it) and sprinkled it with scallions and shredded lettuce.
Holy.flavor.explosion.
I cannot even begin to explain how delicious this pizza is. The crust is the flatbread crust I use in this recipe – it’s also the crust for the base of the buffalo cauliflower flatbread in The Pretty Dish! It’s an easy dough that can be rolled super thin and almost takes on a cracker-like crunch. We love it.
Another thing I love about this crust is that it can be shaped however you’d like, so it is great to make as an appetizer or as dinner for two. You could even use a biscuit cutter to cut circles out of the dough, making them perfectly round, then topping with all the delish toppings. And serve it to friends on a cute little dish.
The tomatoes are sweet, the bacon is salty and crunchy, the cheese is melty and creamy, the crust is crisp. Toss the fresh shredded greens on top and it’s a lovely meal. Or late night snack. Yes to that.
This will definitely be in my rotation all spring and summer long. Add a chilled glass of sauvignon blanc and we’re set!
BLT Pimento Cheese Flatbread
I mean is that the perfect bite, or what?
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