Sweet and Savory BBQ Pineapple Flatbread with Caramelized Onions and Poblano

Sweet and savory is a combo we can always get behind and this flatbread celebrates that dynamic duo. A layer of tangy-sweet BBQ sauce on a golden, crispy crust is piled with pickled and caramelized onions, poblano pepper and juicy, lightly charred pineapple. Melty mozzarella and Monterey Jack give you a cheese pull with every bite.

Once you dig in, your taste buds will light up. This recipe is perfect for a quick weeknight dinner or a fun weekend treat.

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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 Poblano 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

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil (for 4 servings, use 2 sheets on top and middle racks). Wash and dry all produce. Halve, peel and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir ¼ of the onion, half the vinegar and a pinch of salt into the bowl with pineapple juice; set aside to pickle.
2. Heat a drizzle of vegetable 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. Meanwhile, halve, core and very thinly slice poblano into strips. Toss in a small bowl with a drizzle of olive oil, salt and pepper. Dice mozzarella into ½-inch pieces. Finely chop cilantro leaves and stems.
4. Once onion is softened, increase heat to medium-high. Add pineapple and another drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar and cook until caramelized and jammy, 1-2 minutes more. Season with salt and pepper; turn off heat.
5. Brush or rub each side of flatbreads with a drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on it. Spread evenly with BBQ sauce, then top with caramelized onion and pineapple, poblano, Monterey Jack and mozzarella.
6. Return flatbreads to top rack and bake until cheese is melted and edges are golden brown, 10-12 minutes (for 4 servings, use top and middle racks; swap positions halfway). Transfer to a cutting board, top with cilantro and pickled onion to taste. Slice and serve.

Recipe Tips

FAQ

Can I use a different type of onion?

Yes, you can use yellow or white onion instead of red. The pickled red onion adds a nice tang, but any onion will work.

What can I use instead of poblano pepper?

You can substitute with green bell pepper for a milder flavor or jalapeño for more heat.

Can I make this recipe ahead of time?

You can prepare the toppings in advance and assemble the flatbreads just before baking. The flatbreads are best enjoyed fresh from the oven.