2 red onions sliced thin
3/4 can pineapple tidbits (reserve juice)
10 tsp. red wine vinegar
2 poblano peppers, seeded and sliced into thin strips
8 oz. fresh mozzarella cheese, diced
chopped fresh cilantro
6 - 8 flatbreads
BBQ sauce
3/4 C. grated monterey jack cheese
Place foil-lined baking sheet on top rack of oven and preheat to 450
Stir into pineapple juice: 1/4 of the onion, 5 tsp. of the vinegar and a pinch of salt. Set aside.
Heat a drizzle of olive oil in a large fry pan and add remaining onion. Cook over med heat until softened.
Toss pepper strips in a bowl with a drizzle of olive oil, salt, and pepper.
Once onion is softened, increase heat and 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. Season with salt and pepper.
Assemble flatbreads by rubbing each side of flatbread with a little oil, then spread top with BBQ sauce. Top with caramelized onion and pineapple, peppers, jack cheese and mozzarella. Bake in oven until cheese is melted. Transfer flatbreads to a cutting board and top with cilantro and pickled (drained) onion.
- Tricia
