While most all of us eat pimento cheese primarily in the summer, this recipe brings it right into football season.
Roll dough on the thin side and crimp the edges. Cover the crust with thin drained slices of tomato. Dust with grated Parm and some of that Dollar Store Italian blend you got.
As to the pimento and cheese, friends and neighbors, I wish I could tell you that you can use store-bought or even your homemade recipe, but the emulsion will separate. And it ain’t pretty. Instead, simply toss mild grated cheddar with drained diced pimentos—roasted red peppers work, too–and a sprinkling of diced white onions, with shaved ham as an option.
Spread your topping over the tomatoes, dust it with a little more Parmesan, and bake in the middle rack of a very hot oven (450) for about 15 minutes.