Who doesn’t love barbecue? If you happen to be a big fan of barbecue, then you might enjoy our recipe BBQ flatbread. The recipe makes eight servings, and the end product is comparable to a BBQ pizza. However, by using cornmeal, you’ll end up with a meal that’s far richer and more flavorful than any store-bought BBQ pizza. While the original recipe doesn’t call for the addition of meat, we suggest topping it off with some BBQ meats like chicken, beef or turkey. You can also add a little extra cheese and a few sweet onions too. After trying this recipe, do us a favor—share it with your friends and family on Facebook, Pinterest, Twitter and Instagram.
BBQ flatbread works wonderfully for both lunch and dinner—we’re positive your whole family will love it. To make the flatbread itself, you’ll need some King Arthur unbleached all-purpose flour, a cup of masa harina (or finely ground) cornmeal, some Cabot Pepper Jack cheese, four ounces of Cabot Farmhouse Reserve Cheddar cheese, a teaspoon of baking powder and ¾ of a cup of cold water. For the toppings, we suggest going with some traditional BBQ meats like pulled chicken, turkey, beef or pork. Or, if you’d like to try something a little richer, you can go with duck legs. You’ll also need six ounces of Cabot Sharp Cheddar cheese, a sweet onion (caramelized) and a half cup of BBQ sauce. The directions below highlight everything you need to know about preparing this dish.
Interested in trying another unique pizza-style dish? Then give our Tex Mex meatball pizza a try. You’ll love it! Cabot is a cooperative of over 800 farm families, and we take a great deal of pride in producing our award-winning cheeses. We hope you enjoyed our BBQ flatbread recipe, and if you have some feedback, we’d love to hear your thoughts. Feel free to rate and review the dish after trying it.
1 cup King Arthur Unbleached All-Purpose Flour
1 cup masa harina or finely ground yellow cornmeal
2 ounces Cabot Pepper Jack, grated (about 1/2 cup)
4 ounces Cabot Farmhouse Reserve Cheddar, grated (about 1 cup)
1 teaspoon baking powder
¾ cup cold water
BBQ Meat (pulled beef, pork, turkey or duck legs)
6 ounces Cabot Sharp Cheddar, grated (about 1 ½ cups)
1 large sweet onion, caramelized
½ cup BBQ sauce
ADD cheeses to flour, stir to coat and separate. Add baking powder and salt and mix using the paddle attachment on a stand up mixer, the plastic blade in a processor or a wooden spoon.
COVER the dough with a towel and allow it to rest for at least 30 minutes. This gives the cornmeal time to soften. Can also be refrigerated and brought to room temp 30 minutes before using, or frozen wrapped in double plastic for up to 1 month. This is a very workable dough and requires minimal flouring of the work board.
DIVIDE the dough into 4 (16×12″) to 8 (6×8″) pieces and roll to a 1/4″ thickness.
HEAT a cast iron skillet until the pan is screaming hot. Brush any flour off each piece or it will burn. Cook each side about 1 minute.
LAYER the meat, onions, cheese and sauce. Bake at 425° for 15 minutes or until the cheese melts.
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