with Caramelized & Pickled Onions
Sweet and savory is a combo we can always get behind (for dinner, dessert, and even snacks—hello, chocolate-covered potato chips). Here, these flatbreads have it all: a layer of tangy-sweet BBQ sauce, piles of caramelized and pickled onions, long green pepper, and juicy, lightly charred pineapple. Don’t worry, we didn’t forget the cheese! Melty mozzarella and Monterey Jack provide the ultimate cheese pull.
Allergens
Utensils
Tags
BBQ Sauce
4 tablespoon
Red Onion
1 unit
Flatbreads
2 unit
Long Green Pepper
1 unit
Red Wine Vinegar
5 teaspoon
Monterey Jack Cheese
0.25 cup
Cilantro
0.25 ounce
Pineapple
4 ounce
Fresh Mozzarella
4 ounce
Black Pepper
teaspoon (tsp)
Cooking Oil
4 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Place a foil-lined baking sheet on top rack (for 4 servings, use 2 foil-lined sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir ¼ of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.
Heat a drizzle of oil in a large pan over medium heat. Add remaining onion; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
While onion cooks, halve, core, and very thinly slice green pepper 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.
Once cooked onion is softened, increase heat under pan to medium high. Add pineapple and a 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.
Brush or rub each flatbread with a drizzle of oil. Carefully remove prepared baking sheet from oven; place flatbreads on sheet. (For 4 servings, divide flatbreads between prepared sheets.)
Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey Jack, and mozzarella.
Return flatbreads to top rack until cheese melts and edges are golden brown, 10-12 minutes. (For 4 servings, return to top and middle racks; swap rack positions halfway through baking.)
Transfer flatbreads to a cutting board and top with cilantro and pickled onion (draining first) to taste. Cut into pieces, divide between plates, and serve.
710
kcal
Calories
33
g
Fat
13
g
Saturated Fat
82
g
Carbohydrate
41
g
Sugar
6
g
Dietary Fiber
21
g
Protein
50
mg
Cholesterol
1160
mg
Sodium
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Dark Meat Chicken plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
with Pineapple plus Caramelized & Pickled Onion
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