Smoked Corn & Pulled Pork Flatbread
|warm water (100ºF)||24 fl oz [675 g]||3 cups [750 mL]|
|active dry yeast||1 Tbsp. [15 mL]|
|all-purpose flour||35 oz. [985 g]||1-3/4 qt. [1.75 L]|
|salt||2 Tbsp. [30 mL]|
|sour cream||3.5 oz. [100 g]||1/2 cup [125 mL]|
|butter, cubed||1 lb. [450 g]|
|barbecue rub seasoning||2 Tbsp. [30 mL]|
|Kraft BarBQ Sauce||50 fl oz [1.4 kg]||1-1/4 qt. [1.25 L]|
|Grilled red onions, diced||15 oz. [425 g]||3 cups [750 mL]|
|ears corn on the cob, smoked or grilled, kernels cut from cob||20 oz. [565 g]||12 each|
|Cooked pork, pulled||5 lb. [2.2 kg]||1-1/4 gal. [5 L]|
|KRAFT Shredded Mild Cheddar Cheese||2.5 lb. [1.1 kg]||2.5 qt. [2.5 L]|
|warm water (100ºF)||6 fl oz [170 g]||3/4 cup [175 mL]|
|active dry yeast||1/4 Tbsp. [3.75 mL]|
|all-purpose flour||8.75 oz. [250 g]||1-3/4 cups [425 mL]|
|salt||1/2 Tbsp. [7 mL]|
|sour cream||2 Tbsp. [30 mL]|
|butter, cubed||4 oz. [115 g]|
|barbecue rub seasoning||1/2 Tbsp. [7 mL]|
|Kraft BarBQ Sauce||12.5 fl oz [355 g]||1-1/4 cup [312 mL]|
|Grilled red onions, diced||3.75 oz. [105 g]||3/4 cup [175 mL]|
|ears corn on the cob, smoked or grilled, kernels cut from cob||5 oz. [140 g]||3 each|
|Cooked pork, pulled||1.25 lb. [565 g]||1-1/4 qt. [1.25 L]|
|KRAFT Shredded Mild Cheddar Cheese||10 oz. [285 g]||2 cups [500 mL]|
Flatbread Dough: Mix water and yeast in large bowl; let stand 5 min. Add flour; mix until blended. Place in large clean bowl; cover. Let rise in warm place 20 to 30 min. or until doubled in volume.
Punch down dough; sprinkle with salt. Add sour cream; knead 3 to 4 min. or until blended. Cover. Refrigerate overnight. Scale into 20 (3-oz. [85-g]) balls (or into 5 balls for trial recipe). Refrigerate, covered, until ready to use.
Seasoned Butter: Cook butter and seasoning in saucepot on low heat until butter is melted. (Do not boil.)
For each flatbread (3 servings): Heat grill to 400ºF (200ºC). Roll out 1 ball of dough to 14x6-inch oval; dock well with fork. Brush with 3/4 Tbsp. (11 mL) Seasoned Butter. Place, buttered-side-down, on hot grill. Cook until bubbly and lightly browned. Brush with additional 3/4 Tbsp. (11 mL) Seasoned Butter; turn. Grill until lightly charred. Remove from grill.
Brush flatbread with 1/4 cup (50 mL) barbecue sauce. Sprinkle with 2-1/2 Tbsp. (37 mL) onions and 1 oz. (30 g) corn. Top with 4 oz. (115 g) pork and 2 oz. (60 g) cheese. Return to grill; cook until bread is charred and cheese is melted. Cut into 6 slices.
Kraft Kitchens Tips
570063 : 145215