BBQ Chicken Sausage Flatbreads with Caramelized Pineapple and Pickled Onions

Sweet and savory is a combination we can always get behind and these flatbreads deliver it in every bite. A layer of tangy BBQ sauce, piles of pickled caramelized onions, green pepper and juicy, lightly charred pineapple create a flavor explosion. 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. This easy recipe is perfect for a quick weeknight dinner that feels special.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView 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

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Line a baking sheet (two for 4 servings) with foil and place on top rack (top and middle racks for 4). Wash and dry produce. Halve, peel and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir one-quarter of the onion, half the vinegar (you’ll use the rest later) and a pinch of salt into bowl with juice. Set aside.
2. Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and 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 small drizzle of olive oil, salt and pepper. Dice mozzarella into ½-inch pieces. Heat a drizzle of oil in a second large pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once cooked onion is softened, increase heat under pan to medium high. Add pineapple; 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 small drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on sheet. (For 4 servings, divide flatbreads between both prepared sheets.) Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey Jack and mozzarella. Add sausage to flatbreads.
6. Bake flatbreads on top rack until cheese melts and edges are golden brown, 10-12 minutes. (For 4 servings, bake on top and middle racks; swap rack positions halfway through baking.) Transfer flatbreads to a cutting board and top with pickled onion (draining first) to taste. Slice into quarters, divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked chicken sausage or even pork sausage. Just adjust cooking time accordingly.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza crust as a base. Check that your BBQ sauce is also gluten-free.

How do I store leftovers?

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