BBQ Pineapple Flatbread Pizza

Ingredients:
1 red onion, sliced
4 ounce of pineapple
5 tsp red wine vinegar
1 poblano pepper, sliced
4 dairy-free mozzarella
¼ ounce cilantro, chopped
2 flatbreads
4 tbsp BBQ Sauce
¼ cup dairy-free cheese
Avocado oil
Salt & Pepper


Instructions:
1. Place a foil-lined (I use unbleached parchment paper) baking sheet on the top rack & preheat the oven to 450ºF.

2. Thinly slice the onion. Drain pineapple over a bowl, reserve juice. Stir ¼ of the onion, half the vinegar & a pinch of salt into the bowl with the juice. Set aside.

3. Heat a drizzle of oil in a large pan with remaining onion & cook, adding splashes of water as necessary to prevent sticking, until softened, 6-8 minutes.

4. While onion cooks, thinly slice poblano into strips. Toss in a second small bowl with a drizzle of oil, salt, and pepper. Finely chop cilantro.

5. Once the cooked onion is softened, increase the heat under the pan. Add pineapple and another drizzle of oil; until pineapple is lightly browned, 2-3 minutes. Stir in remaining vinegar. stirring, until onion and pineapple are caramelized, 1-2 minutes more. Turn off heat & season with salt & pepper.

6. Brush flatbread with a drizzle of oil. Remove baking sheet from oven; place flatbreads on it. Evenly spread with BBQ sauce, then top with caramelized onion. pineapple, poblano peppers & cheese.

7. Return flatbreads to a top rack until cheese has melted and edges are golden brown, 10-12 minutes. Transfer to a cutting board and top with cilantro and pickled onion (draining first) to taste.

Makes 2 servings.

*This recipe looks a bit more involved, but it’s not bad at all!

*I recommend whole wheat flatbreads,

*We used @violife_foods Colby Jack Shreds

Recipe inspiration: Hello Fresh