Smoked Corn & Pulled Pork Flatbread

Smoked Corn & Pulled Pork Flatbread
60 servings, 1/3 flatbread each


Ingredients Weights Measures
Flatbread Dough
warm water (100ºF) 24 fl oz 3 cups
active dry yeast - 1 Tbsp.
all-purpose flour 35 oz. 1-3/4 qt.
salt - 2 Tbsp.
sour cream 3.5 oz. 1/2 cup
Seasoned Butter
butter, cubed 1 lb. -
barbecue rub seasoning - 2 Tbsp.
Flatbread Assembly
KRAFT Original Barbecue Sauce 50 oz. 1-1/4 qt.
Grilled red onions, diced 15 oz. 3 cups
ears corn on the cob, smoked or grilled, kernels cut from cob 20 oz. 12 each
Cooked pork, pulled 5 lb. 1-1/4 gal.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 2.5 lb. 2 qt.


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.) balls (or into 5 balls for trial recipe). Refrigerate, covered, until ready to use.

SEASONED Butter: Heat butter and seasoning in saucepot on low heat until butter is melted. (Do not boil.)

FOR each flatbread (3 servings): Heat grill to 400ºF. Roll out 1 ball of dough to 14x6-inch oval; dock well with fork. Brush with 3/4 Tbsp. Seasoned Butter. Place, buttered-side-down, on hot grill. Cook until bubbly and lightly browned. Brush with additional 3/4 Tbsp. Seasoned Butter; turn. Grill until lightly charred. Remove from grill.

BRUSH flatbread with 1/4 cup barbecue sauce. Sprinkle with 2-1/2 Tbsp. onions and 1 oz. corn. Top with 4 oz. pork and 2 oz. cheese. Return to grill; cook until bread is charred and cheese is melted. Cut into 6 slices.

Kraft Kitchens Tips

Serve either as a main course or as a shared appetizer.
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Nutritional Information

Nutrition Information

Total fat
 14 g
Saturated fat
 8 g
 65 mg
 920 mg
 25 g
Dietary fiber
 1 g
 10 g
 16 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
 15 %DV
 8 %DV