Sweet and Savory BBQ Pineapple Flatbreads with Caramelized Onions and Poblano

Sweet and savory is a combination we can always get behind and these flatbreads deliver it in every bite. A layer of tangy BBQ sauce, piles of caramelized and pickled onions, smoky poblano pepper and juicy lightly charred pineapple create a flavor explosion. Melty mozzarella and Monterey Jack cheese provide the ultimate cheese pull, making this a dinner that will light up your taste buds.

This recipe is simple to prepare and uses fresh ingredients to create a restaurant-quality meal at home. The flatbreads bake up crispy on the edges while the cheese becomes bubbly and golden. Top with quick-pickled onions for a bright, tangy finish that balances the sweetness perfectly.

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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

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. 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 red onion. Drain the pineapple over a small bowl, reserving the juice. Stir 1/4 of the sliced onion, half of the red wine vinegar (save the rest for later) and a pinch of salt into the bowl with the reserved pineapple juice. Set aside to quick-pickle.
2. Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining onion slices; 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 poblano pepper lengthwise, remove the core and seeds and slice very thinly into strips. Toss the poblano strips in a small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into 1/2-inch pieces.
4. Once the cooked onion is softened, increase the heat under the pan 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, stirring, until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off the heat and season with salt and pepper.
5. Brush or rub each flatbread with a drizzle of oil. Carefully remove the preheated baking sheet from the oven and place the flatbreads on it (for 4 servings, divide flatbreads between both prepared sheets). Evenly spread BBQ sauce over each flatbread, then top with the caramelized onion and pineapple mixture, poblano strips, Monterey Jack cheese and diced 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, bake on top and middle racks, swapping positions halfway through). Transfer the flatbreads to a cutting board, top with the pickled onion (drain first) to taste, slice into quarters and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Monterey Jack with cheddar or gouda and the fresh mozzarella with shredded low-moisture mozzarella.

Can I make these flatbreads ahead of time?

The flatbreads are best enjoyed fresh out of the oven. However, you can prepare the caramelized onions and pickled onions in advance and assemble just before baking.

What can I use instead of flatbreads?

You can use naan, pita bread or even a pre-baked pizza crust as a substitute.