BBQ Pineapple and Bacon Flatbreads with Caramelized Pickled Onion

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 caramelized onion with a quick pickle, green pepper and juicy, lightly charred pineapple create a flavor explosion. Melty mozzarella and Monterey Jack provide the ultimate cheese pull, while crispy bacon adds a smoky crunch.

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

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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 top rack to preheat. 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 and a pinch of salt into the bowl with the juice. Set aside to quick-pickle.
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.
4. Once cooked onion is softened, increase heat to medium-high. Add pineapple; cook, stirring, until 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 preheated baking sheet from oven; carefully place flatbreads on sheet. Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey Jack and mozzarella.
6. Bake flatbreads on top rack until cheese melts and edges are golden brown, 10-12 minutes. 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 cheese?

Yes, you can substitute the Monterey Jack and mozzarella with provolone, gouda or a blend of Italian cheeses.

How do I prevent the flatbreads from getting soggy?

Preheating the baking sheet helps crisp the bottom. Also, avoid overloading with wet toppings; drain the pickled onion well before adding.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh, but you can prep the toppings in advance and assemble just before baking.