Total Time:
Servings:Ingredients
Charred Pineapple
2 cans (20 oz each) Dole Pineapple Tidbits in Juice, thoroughly drained
1 Tbsp olive oil
½ tsp kosher salt
Roasted Onions
2 ½ lb sweet onions, thinly sliced
2 Tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp fresh thyme leaves
Flatbreads
10 prepared flatbread crusts (10-12 inch)
2 lb fontina cheese, shredded
1 cup grated Parmesan cheese
¼ cup olive oil
Herb Finish
2 Tbsp fresh thyme leaves
2 Tbsp chopped chives
1 tsp flaky sea salt
Chili Oil Finish
¼ cup olive oil
1 tsp crushed red pepper flakes
Directions
Char the Pineapple
- Toss the drained pineapple tidbits with olive oil and salt.
- Spread evenly on a parchment-lined sheet pan.
- Roast at 450°F for 10–12 minutes, or cook on a flat-top or grill until lightly caramelized and charred around the edges.
- Remove from heat and reserve for assembly.
Roast the Onions
- Toss the sliced onions with olive oil, salt, black pepper, and thyme.
- Spread evenly on a sheet pan and roast at 400°F for 20–25 minutes, stirring once halfway through, until soft, golden brown, and lightly caramelized.
- Remove from oven and cool slightly before assembling the flatbreads.
Build the Flatbreads
- Brush the crust lightly with olive oil.
- Evenly distribute ~3 oz shredded fontina cheese, 1 Tbsp grated Parmesan, ~⅓ cup roasted onions, and ~⅓ cup charred pineapple over the crust.
- Bake in a 500°F pizza oven or 450°F convection oven for 6–8 minutes, until the cheese is melted and bubbling, the crust is crisp and golden, and the pineapple is lightly caramelized. Remove the flatbread from the oven.
- Drizzle with 2 tsp chili oil.
- Garnish with fresh thyme, chopped chives, and flaky sea salt. Slice into 6 pieces and serve immediately.
