Caramelized Onion and BBQ Pineapple Flatbreads with Pickled Red Onions

Sweet and savory is a combination we can always get behind and these flatbreads deliver on all fronts. A layer of tangy BBQ sauce, piles of caramelized onions, pickled red onions, long green pepper and juicy lightly charred pineapple create a flavor explosion. Melty mozzarella and Monterey Jack provide the ultimate cheese pull.

This recipe is simple, convenient and delicious, using pre-measured high-quality ingredients to bring restaurant-quality flatbreads to your home kitchen in no time.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a foil-lined baking sheet on the top rack (for 4 servings, use 2 foil-lined sheets on top and middle racks) and preheat oven to 450°F. Wash and dry 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 the bowl with juice. Set aside.
2. Heat a drizzle of oil in a large pan over medium heat. Add remaining onion; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
3. While onion cooks, halve, core and very thinly slice green pepper 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.
4. Once cooked onion is softened, increase heat under pan to medium-high. Add pineapple and a 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.
5. Brush or rub each flatbread with a drizzle of oil. Carefully remove prepared baking sheet from oven; place flatbreads on sheet. (For 4 servings, divide flatbreads between prepared sheets.) Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey Jack and mozzarella.
6. Return flatbreads to top rack until cheese melts and edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) Transfer flatbreads to a cutting board and top with cilantro and pickled onion (draining first) to taste. Cut into pieces, divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the mozzarella and Monterey Jack with provolone, gouda or a Mexican cheese blend.

Can I make these flatbreads ahead of time?

These are best served fresh, but you can prep the toppings in advance. Assemble and bake just before serving.

What can I use instead of flatbreads?

You can use naan, pita bread or even pre-baked pizza crust as a substitute.