One 10-inch round pita, preferably the thin pocket type
3/4 cup Pimento Cheese, recipe follows
1/2 cup chopped cooked bacon
1/2 cup coarsely diced fresh tomato
6 thinly sliced rings red onion
1/2 yellow onion, chopped
1 cup pimentos, chopped
2 1/2 pounds American cheese, shredded (5 cups)
2 1/2 pounds Cheddar, shredded (5 cups)
8 cups mayonnaise
1 1/2 teaspoons hot sauce
1/2 ounce onion powder
Preheat the oven to 350 degrees F.
Place the pita on a pizza pan and liberally spread the Pimento Cheese on the pita. Evenly sprinkle the cooked bacon over top of the cheese and bake for 10 to 12 minutes. Slide the pita onto a cutting surface, top with the tomatoes and onions. Cut into 6 even slices and serve hot.
In the bowl of a food processor, add the onions and pulse until finely minced, almost to a paste. Add the pimentos and pulse once just to combine.
In a large mixing bowl combine the pimento mixture, the American cheese, Cheddar, mayonnaise, hot sauce and onion powder, and mix until well incorporated and easily spreadable.
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