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BBQ Pineapple Flatbread Pizzas

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"Vegetarian spin on BBQ chicken pizza."
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1 h 30 m servings 647
Original recipe yields 2 servings (2 flatbreads)


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  1. 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.
  2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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

Per Serving: 647 calories; 31.1 73.6 25.1 59 945 Full nutrition

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