Sweet and Savory BBQ Pineapple Flatbreads with Caramelized Onions

Sweet and savory is a combination that always hits the spot, whether for dinner, dessert or even a snack. These flatbreads bring together tangy-sweet BBQ sauce, piles of caramelized and pickled onions, green pepper and juicy, lightly charred pineapple. And of course, we didn’t forget the cheese-melty mozzarella and Monterey Jack create the ultimate cheese pull.

Once you take a bite, your taste buds will light up from the perfect balance of savory, sweet and cheesy flavors. This recipe is easy to make and perfect for a weeknight meal or a casual gathering.

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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 Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView 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

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with foil (for 4 servings, use two sheets on top and middle racks). Wash and dry all produce. Halve, peel and thinly slice the red onion. Drain the pineapple over a small bowl, reserving the juice. Stir 1/4 of the sliced onion, half the red wine vinegar and a pinch of salt into the bowl with the pineapple juice. Set aside to quick-pickle.
2. Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining sliced onion and cook, stirring occasionally and adding splashes of water as needed to prevent sticking, until softened, about 6-8 minutes.
3. While the onion cooks, halve the long green pepper lengthwise, remove the core and seeds and slice into very thin strips. In a small bowl, toss the pepper strips with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into 1/2-inch pieces.
4. Once the onion is softened, increase the heat to medium-high. Add the drained pineapple and a drizzle of cooking oil. Cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining red wine 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 each flatbread 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 both sheets). Spread the flatbreads evenly with BBQ sauce, then top with the caramelized onion and pineapple mixture, the seasoned green pepper strips, Monterey Jack cheese and diced mozzarella.
6. Return the flatbreads to the oven and bake until the cheese is melted and the edges are golden brown, 10-12 minutes (for 4 servings, bake on top and middle racks, swapping positions halfway through). Transfer the flatbreads to a cutting board, top with the drained pickled onion to taste, slice into quarters and serve.

Recipe Tips

FAQ

Can I use a different type of onion?

Yes, you can substitute red onion with yellow or white onion, though the flavor will be slightly milder.

Can I make these flatbreads ahead of time?

These flatbreads are best enjoyed fresh out of the oven. However, you can prepare the toppings in advance and assemble just before baking.

What can I use instead of flatbreads?

You can use naan, pita bread or even pizza dough as a substitute.