ingredients
- 2 flatbreads
- 1 red onion, thinly sliced
- 4 oz pineapple (in juice)
- 5 tsp red wine vinegar
- 1 poblano pepper, thinly sliced
- 4 oz fresh mozzarella, diced (½-inch)
- ¼ cup monterey jack cheese, shredded
- 1/4 oz cilantro, finely chopped
- 2 oz BBQ sauce
- 1 tsp olive oil
- 4 tsp vegetable oil
instructions
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place a foil-lined baking sheet on top rack (for 4 servings, 2 foil-lined sheets, on top and middle racks) and preheat oven to 450 degrees. drain pineapple over a small bowl, reserving juice. stir ¼ of the onion, half the vinegar, and a pinch of salt into bowl with juice. set aside.
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heat a drizzle of oil in a large pan over medium heat. add remaining onion and cook, stirring and adding splashes of water as necessary to prevent sticking, until softened, 6-8 minutes.
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toss poblano slices in a second small bowl with a drizzle of olive oil, salt, and pepper.
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once cooked onion is softened, increase heat under pan 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.
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brush or rub each flatbread with a drizzle of oil. remove prepared baking sheet from oven; carefully place flatbreads on it (for 4 servings, divide flatbreads between 2 prepared sheets). evenly spread with BBQ sauce, then top with caramelized onion and pineapple, poblano, monterey jack, and mozzarella.
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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 baking.) transfer to a cutting board and top with cilantro and pickled onion (draining first) to taste. slice into pieces, divide between plates, and serve.