Caramelized Pineapple and Pickled Onion Flatbreads with BBQ Sauce

Sweet and savory is a combination we can always get behind and these flatbreads deliver on all fronts. A layer of tangy BBQ sauce sets the stage for piles of caramelized onions, quick-pickled red onions, thinly sliced green pepper and juicy, lightly charred pineapple. Melty mozzarella and Monterey Jack cheese provide the ultimate cheese pull, while fresh cilantro adds a bright finish.

Perfect for a quick weeknight dinner or a fun weekend lunch, these flatbreads come together in under an hour. The key is building layers of flavor: the sweetness of the caramelized pineapple and onions balances the tangy pickled onions and smoky BBQ sauce. Serve them hot from the oven for a satisfying meal that feels special but is surprisingly simple to make.

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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

0.25 ounce CilantroView 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 2 foil-lined sheets on top and middle racks) and preheat the oven to 450°F. Wash and dry all produce.
2. 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 the red wine vinegar and a pinch of salt. Set aside to quick-pickle.
3. Heat a drizzle of cooking oil in a large pan over medium heat. Add the remaining onion and cook, stirring occasionally and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
4. While the onion cooks, halve the long green pepper lengthwise, remove the core and seeds and slice very thinly into strips. In a second small bowl, toss the pepper strips with a drizzle of olive oil, salt and pepper. Cut the fresh mozzarella into ½-inch pieces. Finely chop the cilantro.
5. 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 until the onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off the heat and season with salt and pepper.
6. Brush or rub each flatbread with a drizzle of oil. Carefully remove the prepared baking sheet from the oven and place the flatbreads on the sheet. (For 4 servings, divide flatbreads between the two prepared sheets.) Evenly spread the flatbreads with BBQ sauce, then top with the caramelized onion and pineapple, the seasoned green pepper strips, Monterey Jack cheese and mozzarella pieces.
7. Return the flatbreads to the top rack (for 4 servings, place one sheet on top rack and one on middle rack; swap positions halfway through baking) and bake until the cheese melts and the edges are golden brown, 10-12 minutes. Transfer the flatbreads to a cutting board, top with chopped cilantro and some of the pickled onion (drained first) to taste. Cut into pieces, divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Monterey Jack with another melting cheese like provolone or cheddar, but the mozzarella is key for the cheese pull.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh out of the oven. However, you can prep the toppings (caramelized onion and pineapple, pickled onion, sliced pepper) a day ahead and assemble just before baking.

What can I use instead of flatbreads?

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