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Pimiento Cheese Faux-caccia
Transform store-bought pizza dough into a savory, Southern-inspired flatbread with minimal effort. This clever shortcut mimics the dimpled texture of traditional focaccia but packs the bold flavors of classic pimiento cheese. Sharp cheddar, diced pimientos, and a hint of cayenne pepper melt into the dough as it bakes to a golden brown. A layer of mayonnaise underneath the crust ensures a crisp, rich bottom that releases easily from the pan. Serve it warm as a comforting appetizer for your next gathering or alongside a hearty bowl of soup.
Ingredients
- 7 Tbsp. mayonnaise, divided
- 10 oz. shredded sharp Cheddar cheese (about 2 ½ cups), divided
- 1 lb. fresh pizza dough, at room temperature
- 1 (4-oz.) jar diced pimientos, drained and divided (about ⅓ cup)
- ¼ cup diced yellow onion (from 1 small onion), divided
- ½ tsp. smoked paprika, divided
- ½ tsp. cayenne pepper, divided
- ½ tsp. black pepper, divided
Instructions
- 1Preheat the oven to 425°F. Spread one tablespoon of mayonnaise in the center of a rimmed baking sheet to form a 13 by 9 inch rectangle. Sprinkle half a cup of cheddar cheese evenly over the mayonnaise. Stretch the pizza dough with your hands into a matching oval or rectangle and place it directly on top of the cheese layer. Brush two tablespoons of mayonnaise over the surface of the dough, then press your fingers deeply into the dough to form dimples.
- 2Scatter one cup of the cheddar cheese, half of the drained pimientos, two tablespoons of diced onion, and a quarter teaspoon each of smoked paprika, cayenne pepper, and black pepper over the dimpled dough. Transfer to the oven and bake for about 20 minutes, until the bread is cooked through and the top turns golden brown.
- 3Mix the remaining one cup of cheddar cheese, four tablespoons of mayonnaise, the rest of the pimientos, two tablespoons of diced onion, and the remaining quarter teaspoon each of smoked paprika, cayenne, and black pepper in a small bowl. Set this pimiento cheese mixture aside.
- 4Take the baked bread out of the oven and let it cool for about five minutes. Slice the flatbread, sprinkle with flaky sea salt, and serve warm alongside the reserved pimiento cheese mixture.