Korean BBQ Pineapple Flatbreads

Follow the package directions on the crust over anything else — the cheese will melt, but an overcooked crust is irreversible.

Ingredients

Korean BBQ Sauce

1 cup soy sauce

3/4 cup packed brown sugar

2 garlic cloves, minced

1 tbsp rice wine vinegar

1 tbsp Sriracha

1 tsp grated fresh ginger

1 tsp toasted sesame oil

1 1/2 tsp freshly ground black pepper

1 tbsp cornstarch

1 tbsp water

Flatbreads (makes 2)

1 red onion, thinly sliced

12 oz pineapple, cut into small chunks, juice reserved

4 tbsp red wine vinegar, divided

1 poblano pepper, cut into 1-inch matchsticks

8 oz low-moisture mozzarella, freshly shredded

4 oz Monterey Jack, freshly shredded

2 store-bought thin pizza crusts or flatbreads

Fresh cilantro, roughly chopped, for serving

Preparation

1. Combine the soy sauce, brown sugar, garlic, rice wine vinegar, Sriracha, ginger, sesame oil, and black pepper in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil. In a small bowl, whisk together the cornstarch and water until smooth, then pour into the boiling sauce. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, 3–5 minutes. Set aside.

2. Preheat the oven to 425°F. In a small bowl, combine the reserved pineapple juice, 1/4 of the red onion, 2 tablespoons of the red wine vinegar, and a pinch of salt. Set aside to quick-pickle.

3. Heat a drizzle of olive oil in a large skillet over medium heat. Add the remaining onion and cook, stirring occasionally and adding a splash of water as needed to prevent sticking, until softened, 6–8 minutes.

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

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

6. Spread the BBQ sauce evenly over the crusts. Top with the mozzarella and Monterey Jack, followed by the caramelized onions and pineapple and the poblano strips. Place the flatbreads directly on the top rack with a piece of foil on the rack below to catch any drips. Bake until the cheese is fully melted and the edges are golden, about 10 minutes.

7. Remove from the oven. Top with the pickled onions and fresh cilantro and serve immediately.