Smoked Corn & Pulled Pork Flatbread

Name: Smoked Corn & Pulled Pork Flatbread
Ingredients: Flatbread Dough; 3 cups warm water (100 degrees F); 1 Tbsp. active dry yeast; 1-3/4 qt. all-purpose flour; 2 Tbsp. salt; 1/2 cup sour cream; Seasoned Butter; butter, cubed; 2 Tbsp. barbecue rub seasoning; Flatbread Assembly; 1-1/4 qt. KRAFT Original Barbecue Sauce; 3 cups Grilled red onions, diced; 12 each ears corn on the cob, smoked or grilled, kernels cut from cob; 1-1/4 gal. Cooked pork, pulled Safeway 1 lb For $1.99 thru 02/09; 2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

15 ingredients

33 steps

Ingredients

Flatbread Dough
3 cups warm water (100 degrees F)
1 Tbsp. active dry yeast
1-3/4 qt. all-purpose flour
2 Tbsp. salt
1/2 cup sour cream
Seasoned Butter
butter, cubed
2 Tbsp. barbecue rub seasoning
Flatbread Assembly
1-1/4 qt. KRAFT Original Barbecue Sauce
3 cups Grilled red onions, diced
12 each ears corn on the cob, smoked or grilled, kernels cut from cob
1-1/4 gal. Cooked pork, pulled Safeway 1 lb For $1.99 thru 02/09
2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

Directions

1

Flatbread Dough: Mix water and yeast in large bowl; let stand 5 min.
2

Add flour; mix until blended.
3

Place in large clean bowl; cover.
4

Let rise in warm place 20 to 30 min.
5

or until doubled in volume.
6

Punch down dough; sprinkle with salt.
7

Add sour cream; knead 3 to 4 min.
8

or until blended.
9

Cover.
10

Refrigerate overnight.
11

Scale into 20 (3-oz.)
12

balls (or into 5 balls for trial recipe).
13

Refrigerate, covered, until ready to use.
14

Seasoned Butter: Heat butter and seasoning in saucepot on low heat until butter is melted.
15

(Do not boil.)
16

For each flatbread (3 servings): Heat grill to 400 degrees F. Roll out 1 ball of dough to 14x6-inch oval; dock well with fork.
17

Brush with 3/4 Tbsp.
18

Seasoned Butter.
19

Place, buttered-side-down, on hot grill.
20

Cook until bubbly and lightly browned.
21

Brush with additional 3/4 Tbsp.
22

Seasoned Butter; turn.
23

Grill until lightly charred.
24

Remove from grill.
25

Brush flatbread with 1/4 cup barbecue sauce.
26

Sprinkle with 2-1/2 Tbsp.
27

onions and 1 oz.
28

corn.
29

Top with 4 oz.
30

pork and 2 oz.
31

cheese.
32

Return to grill; cook until bread is charred and cheese is melted.
33

Cut into 6 slices.