Sweet and savory is a combination we can always get behind, whether for dinner, dessert or snacks. This flatbread celebrates that dynamic duo with a layer of tangy BBQ sauce on a crispy crust, topped with caramelized and pickled onions, mild poblano pepper and juicy charred pineapple. Melty mozzarella and Monterey Jack cheese create a perfect cheese pull in every bite.
Once you dig in, your taste buds will light up with the contrast of sweet pineapple, tangy pickled onions, smoky BBQ sauce and rich cheese. It’s a quick and satisfying meal that comes together in under an hour.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Place a foil-lined baking sheet on the top rack (for 4 servings, use two foil-lined sheets on top and middle racks) and preheat oven to 450°F. Wash and dry all produce. Halve, peel and thinly slice the onion. Drain the pineapple over a small bowl, reserving the juice. Stir ¼ of the sliced onion, half the red wine vinegar and a pinch of salt into the bowl with the reserved juice. Set aside to pickle.
- Heat a drizzle of vegetable oil in a large pan over medium heat. Add the remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
- While the onion cooks, halve, core and very thinly slice the poblano pepper into strips. Toss in a second small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces. Finely chop the cilantro.
- Once the cooked onion is softened, increase the heat under the pan to medium-high. Add the pineapple and another drizzle of vegetable oil; cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining red wine vinegar. Cook, stirring, until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off the heat and season with salt and pepper.
- Brush or rub each flatbread with a drizzle of vegetable oil. Remove the prepared baking sheet from the oven; carefully place the flatbreads on it (for 4 servings, divide flatbreads between two prepared sheets). Evenly spread BBQ sauce over each flatbread, then top with the caramelized onion and pineapple, poblano strips, Monterey Jack cheese and diced mozzarella.
- Return the flatbreads to the top rack and bake until the cheese has melted and the edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.) Transfer to a cutting board and top with cilantro and the pickled onion (drained first) to taste. Slice into pieces, divide between plates and serve.
Recipe Tips
For extra char on the pineapple, cook it a bit longer before adding the vinegar.
If you prefer a spicier kick, leave some seeds in the poblano or add a pinch of red pepper flakes.
To save time, you can prep the pickled onion and poblano while the onion caramelizes.
FAQ
Can I use a different type of flatbread?
Yes, any flatbread or even naan or pita can work. Adjust baking time as needed.
Can I make this recipe vegan?
Substitute the mozzarella and Monterey Jack with vegan cheese alternatives and use a vegan BBQ sauce.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain crispness.