Bacon & Pimento Cheese Flatbread

with Hot Sauce & Ranch

40 MIN

$19.99 2-4 Servings

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From the Test Kitchen

For this delicious, rich flatbread, you'll top pizza dough with a spin on on pimento cheese, which features three different cheeses, tangy pickled peppers, and more. Once baked, you'll finish it off with crunchy bacon and a balanced duo of hot sauce and creamy ranch.
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Nutrition

PER SERVING
Calories

1150 Cals (est.)

View Full Nutrition

fresh

ingredients

4 oz Applewood Smoked Uncured Bacon
16 oz Pizza Dough
2 Scallions
1 oz Pickled Peppadew Peppers
2 cloves Garlic
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 oz Smoked Gouda Cheese
⅓ cup Béchamel Sauce
3 Tbsps Ranch Dressing
1 Tbsp Hot Sauce

step-by-step

instructions

1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the peppers. Grate the gouda on the large side of a box grater. In a bowl, combine the béchamel, sliced white bottoms of the scallions, garlic paste, chopped peppers, grated gouda, and cheddar and monterey jack; season with salt and pepper.

2 Cook & chop the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper-towel lined plate. When cool enough to handle, transfer to a cutting board and roughly chop.

3 Bake the flatbread & serve your dish

Meanwhile, lightly oil a separate sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Prick the surface of the dough with a fork. Evenly spread the béchamel-cheese mixture onto the dough. Drizzle with olive oil and season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the edges are lightly browned and the cheese is melted. Carefully transfer to a cutting board; cut into equal-sized pieces. Serve the baked flatbread topped with the chopped bacon and sliced green tops of the scallions. Drizzle with as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Serve the ranch on the side. Enjoy!