Sweet and Savory BBQ Pineapple Flatbread with Caramelized Onions and Poblano

Sweet and savory is a flavor combination we can always get behind and this BBQ pineapple flatbread is the perfect example. A crispy flatbread crust is slathered with tangy BBQ sauce, then topped with caramelized and pickled red onions, roasted poblano pepper and juicy pineapple. Melty mozzarella and Monterey Jack cheese create a gooey, irresistible finish.

This recipe is all about balance-the sweetness of the pineapple and caramelized onions plays off the tangy pickled onions and smoky poblano. Each bite is a burst of flavor and texture. 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

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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Thinly slice half the red onion. In a small bowl, toss the sliced onion with red wine vinegar and a pinch of salt. Set aside to quick-pickle.
3. Dice the remaining half of the red onion. Heat 1 tablespoon cooking oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until caramelized, about 8-10 minutes. Season with salt and pepper.
4. While the onion cooks, slice the long green pepper into thin rings. Remove seeds if desired. On the prepared baking sheet, arrange the flatbreads.
5. Spread 2 tablespoons BBQ sauce on each flatbread, leaving a small border around the edges.
6. Top flatbreads with the caramelized onions, pepper rings and diced pineapple. Tear the fresh mozzarella into small pieces and scatter over the flatbreads. Sprinkle with shredded Monterey Jack cheese.
7. Bake for 10-12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden and crisp.
8. Remove from the oven. Drain the pickled onions and scatter them over the flatbreads. Garnish with chopped cilantro. Slice and serve warm.
9. Drizzle with olive oil and add extra black pepper to taste if desired.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Monterey Jack with cheddar or provolone and the fresh mozzarella with low-moisture mozzarella. The flavor and melt will vary slightly.

Can I make this gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza crust. Ensure 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 crisp.