BBQ Pineapple Flatbreads
with Caramelized and Pickled Onion
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 onions, poblano pepper, and, of course, juicy, lightly charred pineapple. Thought we forgot the cheese? Never. Melty mozzarella and Monterey Jack give you a cheese pull with every bite. Once you dig in, your taste buds will be lighting up.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
4
Pineapple
5
Red Wine Vinegar
(Contains Sulphites)
1
Poblano Pepper
4
Fresh Mozzarella
(Contains Milk)
¼
Cilantro
2
Flatbread
(Contains Cereals containing gluten)
4
BBQ Sauce
¼
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
1
Olive Oil
Salt
Pepper
1
Vegetable Oil
Nutritional information
Utensils
Instructions
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 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 pineapple juice. Set aside.
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.
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 leaves and stems.
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.
Brush or rub each side of flatbreads 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.
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 to taste. Slice into pieces and serve.
