Sweet and Smoky BBQ Pineapple Flatbread with Caramelized Onions and Poblano

Sweet and savory collide in this irresistible flatbread, topped with smoky BBQ sauce, caramelized pineapple, tangy pickled red onions and mild poblano pepper. A blend of mozzarella and Monterey Jack melts into gooey perfection over a crispy crust.

This vegetarian dinner comes together quickly-just 35 minutes from start to finish. The combination of jammy caramelized onions, lightly charred pineapple and a pop of acidity from quick-pickled onions makes every bite exciting. Perfect for a weeknight meal or casual entertaining.

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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 and place on top rack. (For 4 servings, use two sheets on top and middle racks.) 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 vinegar and a pinch of salt into the bowl with pineapple juice. Set aside to quick-pickle.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the remaining onion and cook, stirring occasionally and adding splashes of water to prevent sticking, until softened, 6-8 minutes.
3. Meanwhile, halve, core and very thinly slice the poblano pepper into strips. Toss in a small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces. Finely chop the cilantro.
4. Once the onion is softened, increase heat to medium-high. Add the pineapple and another drizzle of oil. Cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining vinegar and cook until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Remove from heat and season with salt and pepper.
5. Brush or rub both sides of the flatbreads with a drizzle of oil. Remove the preheated baking sheet from the oven and carefully place the flatbreads on it. (For 4 servings, divide flatbreads between two sheets.) Spread evenly with BBQ sauce, then top with the caramelized onion and pineapple, poblano strips, Monterey Jack and mozzarella.
6. Return the flatbreads to the top rack and bake until the cheese is melted and the edges are golden brown, 10-12 minutes. (For 4 servings, place sheets on top and middle racks; swap positions halfway through.) 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, yellow or white onion can be substituted for red onion. The pickled version will be slightly less colorful but still tasty.

What can I use instead of fresh mozzarella?

Shredded low-moisture mozzarella works well. You can also substitute with provolone or a mild cheddar.

How do I store leftovers?

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