BBQ Shrimp and Pineapple Flatbread with Caramelized Onions

Sweet and savory is a combination that always hits the spot, whether it’s for dinner, dessert or a snack. These flatbreads deliver on all fronts: a layer of tangy BBQ sauce, piles of caramelized onions, crisp green pepper, juicy pineapple and succulent shrimp. And of course, we didn’t skimp on 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 simple enough for a weeknight but impressive enough for company.

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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

10 ounce ShrimpView 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

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Line a baking sheet (two for 4 servings) with foil and place on top rack (top and middle for 4). Wash and dry produce. Halve, peel and thinly slice onion. Drain pineapple over a small bowl, reserving the juice. Stir one-quarter of the onion, half the vinegar and a pinch of salt into the bowl with the juice. Set aside to quick-pickle.
2. Heat a drizzle of oil in a large pan over medium heat. Add the remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
3. While the onion cooks, halve, core and very thinly slice the green pepper into strips. Toss in a second small bowl with a small drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces. Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until cooked through, 4-6 minutes.
4. Once the cooked onion is softened, increase the heat under the pan to medium-high. Add the pineapple and cook, stirring, until 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. Turn off the heat and season with salt and pepper.
5. Brush or rub each flatbread with a small drizzle of oil. Remove the prepared baking sheet from the oven and carefully place the flatbreads on it. (For 4 servings, divide flatbreads between both prepared sheets.) Evenly spread the flatbreads with BBQ sauce, then top with the caramelized onion and pineapple, green pepper strips, Monterey Jack cheese and diced mozzarella. Arrange the cooked shrimp on top.
6. Bake the flatbreads on the top rack until the cheese melts and the edges are golden brown, 10-12 minutes. (For 4 servings, bake on top and middle racks; swap rack positions halfway through.) Transfer the flatbreads to a cutting board and top with the pickled onion (drained) to taste. Slice into quarters, divide between plates and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

Can I substitute the flatbreads?

You can use naan, pita or even pizza dough rolled thin.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven to keep the flatbread crisp.