Sweet and Savory BBQ Pineapple Flatbreads with Caramelized Onions and Peppers

Sweet and savory is a combination we can always get behind and these flatbreads deliver on every level. A layer of tangy-sweet BBQ sauce is topped with piles of caramelized and pickled onions, crisp green pepper strips and juicy, lightly charred pineapple. But 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 savory, sweet and cheesy medley. These flatbreads are perfect for a quick weeknight dinner or a fun weekend lunch. Serve them with a side salad or enjoy on their own!

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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. Place a foil-lined baking sheet on the top rack and preheat the 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. In the bowl with the juice, stir in about a quarter of the sliced onion, half of the red wine vinegar and a pinch of salt. Set aside to 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 very thinly into strips. In a small bowl, toss the pepper strips with a drizzle of olive oil, salt and pepper. Cut the fresh mozzarella into ½-inch cubes.
4. Once the onion is softened, increase the heat to medium-high. Add the drained pineapple and a drizzle of oil to the pan. 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 to taste.
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 the sheet. Spread each flatbread evenly with BBQ sauce. Top with the caramelized onion and pineapple mixture, the seasoned green pepper strips, Monterey Jack cheese and diced mozzarella.
6. Return the baking sheet to the top rack and bake until the cheese is melted and the edges are golden brown, 10-12 minutes. Transfer the flatbreads to a cutting board. Drain the pickled onion and scatter it over the top to taste. Slice each flatbread into quarters, divide between plates and serve.

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 shredded low-moisture mozzarella.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the toppings (caramelized onions, pickled onions, sliced peppers) in advance and assemble just before baking.

What can I serve with these flatbreads?

A simple green salad with a vinaigrette or some roasted vegetables would complement the flatbreads nicely.