Vegetarian spin on BBQ chicken pizza.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
2
Yield:
2 flatbreads
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/4 of the chopped red onion in a small bowl and add vinegar to cover. Let soak to quick-pickled, about 1 hour.

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  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.

  • Heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until softened and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Add pineapple and cook until heated through, 2 to 3 minutes. Remove from heat.

  • While onion is cooking, place green pepper cut-sides down onto the prepared baking sheet. Broil until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove from the oven, turn off the broiler, and preheat the oven to 450 degrees F (230 degrees C).

  • Place blackened peppers into a bowl and cover tightly with plastic wrap. Replace the aluminum foil with a fresh sheet. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and chop into bite-sized pieces.

  • Brush both sides of each flatbread with the remaining olive oil and place on the prepared baking sheet. Brush with barbeque sauce and top with onion-pineapple mixture, roasted peppers, Monterey Jack cheese, mozzarella cheese, and cilantro.

  • Bake in the preheated oven until crust is crispy and cheese is melted, 10 to 12 minutes.

Cook's Notes:

You can use green bell pepper in place of the poblano pepper, if desired. Feel free to saute the pepper instead of broiling.

Line your baking sheet with a baking mat, if preferred, but covering the baking sheet is an important step!

Nutrition Facts

647 calories; protein 25.1g; carbohydrates 73.6g; fat 31.1g; cholesterol 59.3mg; sodium 945.1mg. Full Nutrition
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Reviews

Rating: 5 stars
02/25/2021
It was so delicious and easy to make!! Read More
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