Caramelized Pineapple and Poblano Flatbread with Pickled Onions

This flatbread recipe brings together the irresistible combination of sweet and savory flavors. A tangy BBQ sauce base is topped with caramelized pineapple and onions, spicy poblano strips and a duo of melty cheeses. The finishing touch: quick-pickled red onions and fresh cilantro for brightness.

Perfect for a weeknight dinner or casual gathering, these flatbreads are ready in under an hour. The contrast of jammy caramelized fruit, tangy pickled onions and gooey cheese makes every bite exciting.

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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

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

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Line a baking sheet with foil (for 4 servings, use 2 sheets on top and middle racks). Wash and dry all produce. Halve, peel and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir ¼ 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 remaining onion and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
3. While onion cooks, halve, core and very thinly slice poblano into strips. Toss in a second small bowl with a drizzle of olive oil, salt and pepper. Dice mozzarella into ½-inch pieces. Finely chop cilantro.
4. Once cooked onion is softened, increase heat to medium-high. Add pineapple and another drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, 1-2 minutes more. Turn off heat and season with salt and pepper.
5. Brush or rub each side of flatbreads with a drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on it (for 4 servings, divide between 2 sheets). Evenly spread with BBQ sauce, then top with caramelized onion and pineapple, poblano, Monterey Jack and mozzarella.
6. Return flatbreads to top rack until cheese has melted and edges are golden brown, 10-12 minutes (for 4 servings, return to top and middle racks; swap rack positions halfway through). Transfer to a cutting board and top with cilantro and pickled onion (drained) to taste. Slice, divide among plates and serve.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, try provolone, smoked gouda or a Mexican blend instead of mozzarella and Monterey Jack.

Can I make this gluten-free?

Use gluten-free flatbreads or a gluten-free pizza crust as the base.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet to crisp the crust.