BBQ Pineapple Flatbreads

Sweet and savory is a combo we can always get behind. This ode to the dynamic flavor duo starts with a layer of BBQ sauce. The tangy-sweet condiment is spread on top of a golden, crispy crust, then piled with pickled and caramelized onions, poblano pepper, and, of course, juicy, lightly charred pineapple. Melty mozzarella and Monterey Jack give you a cheese pull with every bite. Once you dig in, your taste buds will be lighting up.

Ingredients

  • 1 Red Onion

  • 4 oz Pineapple

  • 5 tsp Red Wine Vinegar

  • 1 Poblano Pepper

  • 4 oz Fresh Mozzarella

  • 1/4 oz Cilantro

  • 2 Flatbreads

  • 4 Tbsp BBQ Sauce

  • 1/4 cup Monterey Jack Cheese

Directions

  • Place a foil-lined baking sheet on top rack and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir 1/4 of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.

  • Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and cook, stirring and adding splashes of water as necessary to prevent sticking, until softened, 6-8 minutes.

  • While onion cooks, halve, core, and very thinly slice poblano into strips. Toss in a second small bowl with a drizzle of olive oil, salt, and pepper. Dice mozzarella into 1/2-inch pieces. Finely chop cilantro.

  • Once cooked onion is softened, increase heat under pan to medium high. Add pineapple and another drizzle of oil. Cook, stirring, until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off heat and season with salt and pepper.

  • Brush or rub each flatbread with a drizzle of oil. Remove prepared baking sheet from oven. Carefully place flatbreads on it. Evenly spread with BBQ sauce, then top with caramelized onion and pineapple, poblano, Monterey Jack, and mozzarella.

  • Return flatbreads to top rack until cheese has melted and edges are golden brown, 10-12 minutes. Transfer to a cutting board and top with cilantro and pickled onion (draining first) to taste. Slice into pieces, divide between plates, and serve.