BBQ Pineapple Flatbreads
with Caramelized & Pickled Shallots
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Sweet and savory is a combo we can always get behind (for both dinner, dessert, and snacks—hello, Chicago-style popcorn). This ode to the dynamic flavor duo starts with a layer of BBQ sauce. The tangy-sweet condiment is spread on top of a golden, crispy crust, then piled with pickled and caramelized shallots, poblano pepper, and, of course, juicy, lightly charred pineapple. Thought we forgot the cheese? Never. Melty mozzarella takes center stage, giving you a cheese pull with every bite. After one bite, your taste buds will be lighting up like a pinball machine.
Ingredients
4 tablespoon
BBQ Sauce
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
1 unit
Long Green Pepper
5 teaspoon
Red Wine Vinegar
¼ cup
Monterey Jack Cheese
(Contains: Milk)
¼ ounce
Cilantro
4 ounce
Pineapple
2 unit
Shallot
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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. Wash and dry all produce. Halve, peel, and thinly slice shallots. Drain pineapple over a small bowl, reserving juice. Stir ¼ of the shallots, half the vinegar (you’ll use the rest later), and a pinch of salt into bowl with pineapple juice. Set aside.
Heat a drizzle of oil in a large pan over medium heat. Add remaining shallots and cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
Meanwhile, 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.
Once cooked shallots are 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 shallots and pineapple are caramelized and jammy, 1-2 minutes more. Turn off heat and season with salt and pepper.
Brush or rub both sides of 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 shallots and pineapple, poblano, 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 to a cutting board and top with cilantro and pickled shallots to taste. Slice into pieces, divide between plates, and serve.
