Caramelized Pineapple and Poblano Flatbread with Pickled Onions

Sweet and savory is a combo we can always get behind and this flatbread celebrates that dynamic duo. A crispy crust gets slathered with tangy BBQ sauce, then piled high with caramelized pineapple, roasted poblano strips and jammy pickled onions. Melty mozzarella pulls it all together for a cheese pull in every bite.

This recipe is all about balance: the heat from the poblano, the sweetness of the pineapple and the tang from quick-pickled onions. It’s a fun twist on flatbread night that comes together in under an hour.

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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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil (use two sheets for 4 servings). Halve, peel and thinly slice the red onion. Drain the pineapple over a small bowl, reserving the juice. In that bowl, combine ¼ of the sliced onion, half the red wine vinegar and a pinch of salt. Set aside to quick-pickle.
2. Heat a drizzle of vegetable oil in a large skillet over medium heat. Add the remaining onion and cook, stirring occasionally and adding splashes of water if needed to prevent sticking, until softened, 6-8 minutes.
3. Meanwhile, halve the poblano lengthwise, remove the core and seeds and slice crosswise into thin strips. Toss the strips in a small bowl with a drizzle of olive oil, salt and pepper. Dice the fresh mozzarella into ½-inch pieces. Finely chop the cilantro leaves and tender stems.
4. Once the onion is softened, increase the heat to medium-high. Add another drizzle of oil and the pineapple chunks. Cook, stirring, until the pineapple is lightly browned, 2-3 minutes. Stir in the remaining red wine vinegar and cook until jammy and caramelized, 1-2 minutes more. Season with salt and pepper, then remove from heat.
5. Brush or rub each side of the flatbreads with a little oil. Remove the preheated baking sheet from the oven and place the flatbreads on it (for 4 servings, divide between two sheets). Spread BBQ sauce evenly over each flatbread, then top with the caramelized onion and pineapple, poblano strips 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, 12-15 minutes (rotate sheets halfway if baking two). Transfer to a cutting board, top with the pickled onion and chopped cilantro, slice and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, fresh mozzarella is ideal for its meltiness, but you can substitute with shredded provolone, Monterey Jack or a dairy-free alternative.

How do I prevent the flatbread from getting soggy?

Preheat the baking sheet before adding the flatbreads to ensure a crisp bottom. Also, avoid overloading with toppings.

Can I make this recipe vegan?

Absolutely. Use a vegan BBQ sauce, dairy-free mozzarella and skip the cheese or use a vegan alternative. The rest of the ingredients are plant-based.