Pimiento Cheese Flatbread

5.0
(2)
2 Reviews

Our faux-caccia combines pimientos, cheese, and deli pizza dough for an easy-bake bread.

By
Josh Miller
Josh Miller Bio Headshot
Josh Miller
Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines.
Southern Living's editorial guidelines
Updated on July 18, 2023
Active Time:
30 mins
Total Time:
35 mins
Servings:
10

Calling all pimiento cheese lovers—this snack has your name written all over it! You can call this flatbread, but let’s be honest—it’s faux-caccia!

Store-bought pizza dough from your grocery’s deli is the smart shortcut here, making this crunchy, cheesy snack absolutely effortless. There's actually no pimiento cheese in this flatbread—you simply use the same ingredients in pimiento cheese to flavor the focaccia. You grease the pan with mayonnaise (yes, mayonnaise!) then sprinkle over a layer of sharp cheddar cheese that bakes into a cheesy crust. More mayo, cheese, and pimientos go on top of the dimpled dough, which bakes in less than 30 minutes. And you serve it with extra pimiento cheese, of course!

Southern Living Pimento Cheese Flatbread on a board to serve with extra pimento cheese

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

Ingredients

  • 7 Tbsp. mayonnaise, divided

  • 10 oz. shredded sharp Cheddar cheese (about 2 1/2 cups), divided

  • 1 lb. fresh pizza dough, at room temperature

  • 1 (4-oz.) jar diced pimientos, drained and divided (about 1/3 cup)

  • 1/4 cup diced yellow onion (from 1 small onion), divided

  • 1/2 tsp. smoked paprika, divided

  • 1/2 tsp. cayenne pepper, divided

  • 1/2 tsp. black pepper, divided

  • Flaky sea salt

Directions

  1. Preheat oven to 425°F. Spread 1 tablespoon of the mayonnaise to grease a 13- x 9-inch rectangle in center of a rimmed baking sheet; sprinkle 1/2 cup of the cheese evenly over mayonnaise. Using your hands, stretch pizza dough into a 13- x 9-inch oval or rectangle; place on top of cheese on prepared pan. Brush 2 tablespoons of the mayonnaise over dough; press fingers deeply into dough to create dimples.

  2. Sprinkle dough with 1 cup of the cheese; half of the pimientos; 2 tablespoons of the onion; and 1/4 teaspoon each of the paprika, cayenne, and black pepper. Bake in preheated oven until top is golden brown and bread is baked all the way through, about 20 minutes.

  3. While bread bakes, stir together remaining 1 cup cheese; 4 tablespoons of the mayonnaise; half of the pimientos; 2 tablespoons of the onion; and 1/4 teaspoon each paprika, cayenne, and black pepper in a small bowl. Set aside.

  4. Remove bread from oven; let cool about 5 minutes. Slice bread, garnish with flaky sea salt, and serve warm with additional pimiento cheese.

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