BBQ Pineapple Flatbreads

🥘 Ingredients

• bbq sauce
  1/2 c
• cilantro
  ¼ oz
• cooking oil
  2 tbsp
• flatbreads
  4 unit
• fresh mozzarella
  8 oz
• monterey jack cheese
  ½ cup
• olive oil
  1 tsp
• pepper
• pineapple
  8 oz
• poblano pepper
  2 unit
• red onion
  2 unit
• red wine vinegar
  3.333 tbsp
• salt
• water

🍳 Cookware

• baking sheet
• aluminum foil
• baking sheet
• aluminum foil
• oven
• small bowl
• large pan
• small bowl
• baking sheet

1. 

   1

   Place a baking sheet lined with aluminum foil on top rack (for 4 servings, use 2 baking sheet lined with aluminum foil on top and middle racks) and preheat the oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice red onion . Drain pineapple over a small bowl , reserving juice. Stir ¼ of the onion, half the red wine vinegar (you'll use the rest later), and a pinch of salt into bowl with juice. Set aside.

   red onion: 2 unit, pineapple: 8 oz, red wine vinegar: 3.333 tbsp, salt
2. 

   2

   Heat a drizzle of cooking 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 minutes to ⏱️ 8 minutes .

   cooking oil: 2 tbsp, water
3. 

   3

   While onion cooks, halve, core, and very thinly slice poblano pepper into strips. Toss in a second small bowl with a drizzle of olive oil , salt, and pepper . Dice fresh mozzarella into ½-inch pieces. Finely chop cilantro .

   poblano pepper: 2 unit, olive oil: 1 tsp, pepper, fresh mozzarella: 8 oz, cilantro: ¼ oz
4. 

   4

   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 minutes to ⏱️ 3 minutes . Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, ⏱️ 1 minutes to ⏱️ 2 minutes more. Turn off heat and season with salt and pepper.
5. 

   5

   Brush or rub each of the flatbreads with a drizzle of oil. Remove prepared baking sheet from oven; carefully place flatbreads on sheet. (For 4 servings, divide flatbreads between both prepared sheets.) Evenly spread flatbreads with bbq sauce , then top with caramelized onion and pineapple, poblano, monterey jack cheese , and mozzarella.

   flatbreads: 4 unit, bbq sauce: 1/2 c, monterey jack cheese: ½ cup
6. 

   6

   Return flatbreads to top rack until cheese melts and edges are golden brown, ⏱️ 10 minutes to ⏱️ 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.