Sweet and Savory BBQ Pineapple Flatbreads with Caramelized Onions and Peppers

Sweet and savory is a combination we can always get behind, whether it’s for dinner, dessert or even snacks. These flatbreads deliver all that and more: a layer of tangy-sweet BBQ sauce, piles of caramelized onions, green pepper and juicy, lightly charred pineapple. And of course, we didn’t forget the cheese-melty mozzarella and Monterey Jack provide the ultimate cheese pull.

Once you dig in, your taste buds will light up from the savory, sweet and cheesy combo. Perfect for a quick weeknight meal or a fun weekend dinner, these flatbreads are sure to become a family favorite.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Line a baking sheet with foil and place on the top rack to preheat. Wash and dry all produce.
2. Halve, peel and thinly slice the red onion. Drain the pineapple over a small bowl, reserving the juice. Stir one-quarter of the sliced onion, half the red wine vinegar and a pinch of salt into the bowl with the reserved pineapple juice. Set aside to quick-pickle.
3. Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining onion and cook, stirring occasionally and adding splashes of water as needed to prevent sticking, until softened, about 6-8 minutes.
4. While the onion cooks, halve, core and very thinly slice the green pepper into strips. Toss the pepper strips in a small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces.
5. Once the onion is softened, increase the heat to medium-high. Add the drained pineapple to the pan and cook, stirring, until lightly browned, 2-3 minutes. Stir in the remaining red wine vinegar and cook until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Season with salt and pepper, then remove from heat.
6. Brush or rub each flatbread with a small drizzle of oil. Carefully remove the preheated baking sheet from the oven and place the flatbreads on it. Spread each flatbread evenly with BBQ sauce, then top with the caramelized onion and pineapple mixture, the seasoned green pepper strips, Monterey Jack cheese and diced mozzarella.
7. Bake on the top rack until the cheese is melted and the edges are golden brown, 10-12 minutes. Transfer the flatbreads to a cutting board, top with the pickled onion (drained), slice into quarters and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Monterey Jack with cheddar or provolone and the fresh mozzarella with shredded mozzarella.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven, but you can prep the toppings in advance and assemble just before baking.

What can I use instead of flatbreads?

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