Smoked Corn and Pulled Pork Flatbread


  1. 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.
  2. 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.
  3. SEASONED Butter: Heat butter and seasoning in saucepot on low heat until butter is melted. (Do not boil.)
  4. 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.
  5. BRUSH flatbread with 1/4 cup barbecue sauce. Sprinkle with 2-1/2 Tbsp. onions and 1 oz. corn. Top with 4 oz. por


  • 2 Tbsp(s). BBQ spice rub
  • 12 ears corn, fresh on cob, smoked or grilled, kernels cut from cob
  • 35 oz(s). flour, all-purpose
  • 2 1/2 lb(s). Kraft® Cheddarsharp Pasteurized Process American Cheese Shre
  • 50 oz(s). Kraft® Original Barbeque Sauce
  • 1 lb(s). Nature's Best Dairy® Butter, cubed
  • 1/2 Cup(s). Nature's Best Dairy® Sour Cream
  • 3 Cup(s). onion(s), red, grilled, diced
  • 5 lb(s). pork, pulled, cooked
  • 2 Tbsp(s). salt
  • 3 Cup(s). water, warm
  • 1 Tbsp. yeast, dry , active