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Rockin' The Kitchen | BBQ Pineapple Flatbreads

Growing up, my family owned pizza places. Like, LEGIT pizza places, so I guess you could say I'm a bit of a snob when it comes to the pizza/flatbread department.

With that, I know the impact a good one can have on a meal (we've all had TERRIBLE pizza) and so I took great care when making these. The poblano pepper and BBQ sauce with the pineapple juice and vinegar-picked red onions was an unreal mashup of sweet, savory, and spicy and definitely felt substantial. Two thumbs up for this recipe from HelloFresh!

Recipe and nutrition info below!

Allergens: Milk, Wheat Preparation Time | 35 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings 1 Red Onion 4 ounces Pineapple 5 teaspoons Red Wine Vinegar 1 Poblano Pepper 4 ounce Fresh Mozzarella (Contains Milk) ¼ ounce Cilantro 2 Flatbreads (Contains Wheat but can sub for any flatbread of your choosing) 4 tablespoons BBQ Sauce ¼ cup Monterey Jack Cheese (Contains Milk) 1 teaspoon Olive Oil Salt Pepper 1 tablespoon Vegetable Oil (we used olive oil for this instead)

Nutrition Values/ per serving Calories 680 kcal Fat 29 g Saturated Fat 11 g Carbohydrate 81 g Sugar 22 g Dietary Fiber 5 g Protein 21 g Cholesterol 55 mg Sodium 930 mg


Baking Sheet Small Bowl Aluminum Foil Strainer Large Pan

Instructions | PDF 1 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. 2 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. 3 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. 4 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. 5 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. 6 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.

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