Vegetarian spin on BBQ chicken pizza.
Ingredients
- 1 red onion, chopped, divided
- 1/3 cup red wine vinegar, or as needed
- 4 teaspoons olive oil, divided
- 1 cup diced pineapple
- 1 green bell pepper, halved and seeded
- 2 (7 inch) flatbreads
- ¼ cup barbeque sauce
- 1 cup shredded Monterey Jack cheese
- ¼ cup shredded fresh mozzarella cheese
- 2 tablespoons chopped fresh cilantro, or to taste
Directions
Step 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.
Step 2
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
Step 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.
Step 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).
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 647 | |
% Daily Value * | |
Total Fat31g | 40% |
Saturated Fat14g | 68% |
Cholesterol59mg | 20% |
Sodium945mg | 41% |
Total Carbohydrate74g | 27% |
Dietary Fiber4g | 16% |
Total Sugars30g | |
Protein25g | |
Vitamin C64mg | 321% |
Calcium573mg | 44% |
Iron1mg | 7% |
Potassium507mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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