Korean BBQ Pineapple Flatbreads

Inspiration: Pineapple belongs on pizza

When it comes to the crust, always listen to package directions over these. The cheese will always melt but the last thing you want is a crust that's too crispy because you overcooked it.

Ingredients

Korean BBQ Sauce

1 cup soy sauce

3/4 cup brown sugar

2 tbsp minced garlic

1 tbsp rice wine vinegar

1 tbsp sriracha

1 tsp grated fresh ginger

1 tsp toasted sesame oil

1 1/2 tsp ground black pepper

1 tbsp cornstarch

1 tbsp water

Flatbreads (makes 2)

1 red onion, thinly sliced

12 oz pineapple, cut into small chunks and juice reserved

4 tbsp red wine vinegar, divided

1 poblano, cut into 1" match sticks

8 oz shredded mozzarella

4 oz shredded Monterey Jack cheese

2 thin pizza crusts

Chopped cilantro, to garnish

Preparation

1. Make the sauce: stir soy sauce, brown sugar, garlic, rice wine vinegar, sriracha, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

2. Preheat oven to 425°F. Combine pineapple juice, 1/4 of the red onion, 2 tbsp red wine vinegar, and a pinch of salt. Set aside.

3. Heat a drizzle of olive oil in a large pan over medium heat. Add remaining onion and cook, stirring, and adding splashes of water as necessary to prevent sticking, about 6-8 minutes.

4. Meanwhile, toss poblano with a drizzle of olive oil, salt, and pepper. Set aside.

5. Once the onion is softened, increase heat to medium-high and add another drizzle of olive oil. Add pineapple chunks and cook, stirring, until lightly browned, 2-3 minutes. Stir in remaining 2 tbsp of red wine vinegar. Cook, stirring until jammy and caramelized, 1-2 minutes. Turn off heat and season with salt and pepper.

6. Evenly spread BBQ sauce, and top with cheese, caramelized onions and pineapple, and poblano. Place pizza directly on the top rack of the oven with a piece of tin foil below to catch any drips. Cook until cheese is melted and edges are golden, about 10. minutes.

7. Remove from oven and top with pickled onions and cilantro and serve.