When Cabot Creamery challenged Recipe ReDux members to create healthier and balanced snacks, whether finger foods or hearty apps, or our favorite “big game” or red carpet eats, I immediately wrote this idea on a pad.
Not many know that Cabot Creamery is a family-farmer owned cooperative of more than 1200 farms located throughout New England and New York and one-hundred (100) percent of Cabot’s profits go back to their farmers. It's such a pleasure to use their cheeses and finally got the chance to test a cheesy flatbread recipe with their famous Vermont cheese .
"I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time."
This was not any standard flatbread, not one with herbs or spices but I incorporated cheese and cornmeal into the dough. Less flour, better glucose, happy diabetics.
Took me two tries to get it right and what I ended up with, will forever be the dough I make from now on.
Traditional flatbread uses a smidgen if any, yeast, because it's called a "flat" "bread" for a reason.
Makes it perfect for someone just not ready to work with yeast.
In this house St. Louis-style crispy crust is the one of choice.
Three other great things about this dough.
1. You can mix it in a bowl with a wooden spoon, your processor or your stand mixer in 5 minutes.
2. It only needs to rest for 30 minutes so dinner is on the table in under an hour.
3. You toast it in a skillet or flat griddle.
4. It freezes exceptionally well, and
5. It is the easiest dough to roll out.
OK, maybe 5 great reasons.
One batch makes 4 (6x8-inch) rectangles or one large sheet pan size.
You can make a half appetizer size like for a kids party and let them dress their own, or you can make it on a round pizza pan and cut out slices.
It's all good.
In my neck of the woods (the Diabetic community), a dough made with less white flour and more fiber is so much healthier and fit right into the theme of this challenge.
If a lower fat dairy is something you are looking for, Cabot also makes excellent low-fat cheeses that are as good as their full-fat versions and I have had hands-on experience. So while this recipe uses a full fat cheese, a low fat one will work just as well.
I like that this is a thin crust and the full flavored toppings make it easier to use less. There is nothing unhealthy about this recipe.
Today's market's sell all kinds of BBQ meats from various manufacturers. I always have homemade pulled pork in my freezer, but have sampled a few from others. A BBQ brisket or pork shoulder is traditional but there are smoked turkey and duck legs that also work well.
I recommend a spicy BBQ sauce, either homemade or bottled. A small amount is all you need but can serve a bowl on the side.
I really hope you try this recipe. I can only tell you how we love it in this house. If you wonder why the cheese in the crust is important, if you were to take a bite of just the crust, you will think you are eating a cheese cracker.
The last of five toppings is caramelized onions. I make mine in the slow cooker. Just check online for the directions. That's it, 5 ingredients - dough, meat, sauce, onions and cheese.
Let's get cooking.....
makes 1 large dough
* 1 cup AP flour
* 1 cup masa harina or finely ground yellow cornmeal
* 2 ounces Cabot Pepper Jack cheese, finely shredded
* 4 ounces Cabot Aged Cheddar, finely shredded
* 1 teaspoon baking powder
* 3/4 cup cold water
Toppings:
BBQ Meat (Pulled beef, pork, turkey or duck legs), about 1 1/2 cups
Grated Cabot Vermont Sharp Cheddar Cheese, about 1/2 cup
1 large sweet onion, caramelized
BBQ Sauce, about 1/2 cup
1. Add grated cheeses to flours, 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.
2. Divide the dough into 4 (16x12") to 8 (6x8") pieces and roll to a 1/4" thickness.
3. 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.
4. Layer the meat, onions, cheese and sauce. Bake at 425° for 15 minutes or until the cheese melts.
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