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Pimiento Cheese Faux-caccia
A clever shortcut turns store-bought pizza dough into a Southern-inspired flatbread that mimics the dimpled texture of traditional focaccia. You'll press sharp cheddar, diced pimientos, and a hint of cayenne pepper right into the dough before baking it to a golden brown. The secret here is a layer of mayonnaise underneath the crust, which ensures a crisp, rich bottom that releases easily from the pan. It's a comforting appetizer that pairs beautifully with 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 1 tablespoon of mayonnaise in the center of a rimmed baking sheet to form a 13-by-9-inch rectangle. Sprinkle 1/2 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. The mayonnaise layer underneath ensures a crispy bottom crust that won't stick to the pan.
- 2Brush 2 tablespoons of mayonnaise over the surface of the dough, then press your fingers deeply into the dough to form dimples.
- 3Scatter 1 cup of the cheddar cheese, half of the drained pimientos, 2 tablespoons of diced onion, and 1/4 teaspoon each of smoked paprika, cayenne pepper, and black pepper over the dimpled dough. Bake for about 20 minutes, until the bread is cooked through and the top turns golden brown.
- 4While the bread bakes, mix the remaining 1 cup of cheddar cheese, 4 tablespoons of mayonnaise, the rest of the pimientos, 2 tablespoons of diced onion, and the remaining 1/4 teaspoon each of smoked paprika, cayenne, and black pepper in a small bowl to create a pimiento cheese dip.
- 5Remove the baked bread from the oven and let it cool for about 5 minutes. Slice the flatbread, sprinkle with flaky sea salt, and serve warm alongside the reserved pimiento cheese mixture.
Notes
- Tip: Let your store-bought pizza dough sit at room temperature for at least 30 minutes before stretching. Cold dough snaps back and is difficult to shape.
- Make ahead: You can mix the pimiento cheese dip up to 3 days in advance and store it in an airtight container in the fridge.
- Storage: Keep leftover flatbread in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.