Smoked Corn & Pulled Pork Flatbread Recipe

Name: Smoked Corn & Pulled Pork Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Flatbread Dough, 3 cups warm water (100 degrees F), 1 Tbsp. active dry yeast, 1-3/4 qt. all-purpose flour, and more.

Yes, Smoked Corn & Pulled Pork Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Corn & Pulled Pork Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions