Southern Pimiento Cheese Pizza
Every Southern cook knows of at least one family pimiento cheese recipe. You can buy this kitschy regional favorite in jars, but it just isn't the same as homemade.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe California Thin Crust dough
- 3 tablespoons extra virgin olive oil
- 2 tablespoons cornmeal
- 2 cups prepared pimiento cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Colby cheese
Roll or press pizza dough into two very thin 12-inch circles, slightly thicker at the edges than in the center.
Divide 1 tablespoon olive oil over the bottoms of two pizza pans or large quiche pans. Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Brush remaining olive oil evenly over each pizza.
Preheat oven to 400°. Place pizza pans in the oven and bake until crust is lightly browned, about 7 minutes. Remove pizza crust and let rest for 5 minutes.
Spread 1 cup of pimiento cheese over the top of each pizza crust, followed by 1 cup of shredded mozzarella and ½ cup of shredded Colby.
Return pizzas to the oven and bake just until shredded cheese has melted. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.
Favorite Pimiento Cheese
In a food processor, combine 3 cups shredded Cheddar cheese, 4 ounces softened cream cheese, 1 cup mayonnaise, 1 4-ounce jar drained diced pimiento, 1 tablespoon sugar, 1 teaspoon Worcestershire sauce, and a pinch of red pepper. Process until smooth and a uniform coral-pink color. Keep covered in the refrigerator until ready to use.
