Sweet and Savory BBQ Pineapple Flatbread with Caramelized Shallots and Poblano

Sweet and savory is a combination we can always get behind, whether it’s for dinner, dessert or a snack. This flatbread celebrates that dynamic duo with a layer of tangy BBQ sauce on a crispy golden crust, topped with caramelized and pickled shallots, roasted poblano pepper and juicy, lightly charred pineapple. And of course, melty mozzarella takes center stage, giving you a cheese pull with every bite.

After one bite, your taste buds will be lighting up like a pinball machine. This recipe is simple, convenient and delicious, using pre-measured, high-quality ingredients to create a memorable meal in no time.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Thinly slice the shallots. Separate half the slices for pickling and set aside. Heat a small skillet over medium-high heat with a drizzle of oil. Add the remaining shallot slices and cook, stirring occasionally, until caramelized and golden, about 5-7 minutes. Season with salt and pepper, then remove from heat.
3. In a small bowl, combine the reserved raw shallot slices with the red wine vinegar and a pinch of salt. Set aside to quick-pickle while you prepare the other ingredients.
4. Remove the stem and seeds from the poblano pepper and slice into thin rings. Cut the pineapple into small chunks (about 1/2-inch pieces).
5. Place the flatbreads on the prepared baking sheet. Spread 2 tablespoons of BBQ sauce evenly over each flatbread, leaving a small border around the edges.
6. Tear the fresh mozzarella into small pieces and distribute evenly over the sauce. Sprinkle the Monterey Jack cheese on top.
7. Scatter the caramelized shallots, poblano rings and pineapple chunks over the cheese.
8. Bake for 10-12 minutes, until the flatbreads are golden and crispy and the cheese is melted and bubbly.
9. While the flatbreads bake, roughly chop the cilantro. Drain the pickled shallots.
10. Remove the flatbreads from the oven. Top with the pickled shallots and chopped cilantro. Slice and serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the fresh mozzarella with shredded mozzarella or even a smoky gouda for a different flavor.

Can I make this flatbread gluten-free?

Absolutely! Use your favorite gluten-free flatbreads or pizza crusts. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F until crispy.