BBQ Pineapple Flatbreads

 1 Red onion 

4 oz pineapple tidbits

1 TBS white vinegar

1 green pepper

4 oz mozzarella

2-3 TBS cilantro

2 flatbreads

4 TBS BBQ sauce

1/2 c Monterey jack cheese

Place a foil-lined baking sheet on top rack and preheat oven to 450. 

Wash and dry produce. Halve, peel and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir 1/4 of the onion, half the vinegar and a pinch of salt into bowl with juice. set aside.

Heat a drizzle of oil in a large pan over medium heat. Add remaining onion; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.

While onion cooks, halve, core, and very thinly slice green pepper into strips. Toss in a second small bowl with a drizzle of olive oil, salt and pepper. Dice mozzarella into 1/2 inch pieces. Finely chop cilantro.

Once onion is softened, increase heat under pan to medium high. 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, 2-3 minutes more. Turn off heat and season with salt and pepper.

Brush or run each flatbread with a drizzle of oil. Carefully remove prepared baking sheet form oven; place flatbreads on sheet. Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey jack, and mozzarella.

Return flatbreads to top rack until cheese melt and edges are golden brown, 10-12 minutes.

Transfer flatbreads to a cutting board and top with cilantro and drained pickled onion to taste.