BBQ Pineapple Flatbreads

Ingredients

• 1 Red Onion
• 4oz Pineapple
• 5 tsp Red Wine Vinegar
• 1 Long Green Pepper
• 4 oz Fresh Mozzarella
• 1/4 oz Cilantro
• 2 Flatbreads
• 4 Tbsp BBQ Sause
• 1/4 Cup Monterey Jack Cheese

Instructions

1. Start Prep and Pickle Onion
   • Place a foil-lined baking sheet on top rack 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 1/4 of the onion, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with juice. Set aside.
2. Cook Onion
   • 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.
3. Finish Prep
   • 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 1/2-inch pieces. Finely chop cilantro.
4. Caramelize
   • 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.
5. Assemble Flatbreads
   • Brush or rub each flatbread with a drizzle of oil. Carefully remove prepared baking sheet from oven; place flatbreads on sheet.
   • Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper,
6. Finish and Serve
   • Return flatbreads to top rack until cheese melts and edges are golden brown, 10-12 minutes.
   • 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.

Variations

• Grill chicken and add in caramelized mixer in step 4.