Hawaiian BBQ Flatbread
Difficulty: Easy | Makes: 4 Servings
Pineapple on pizza...we know it's controversial, but there is no doubt this Hawaiian BBQ Flatbread is a 10/10!
For the Hawaiian BBQ Sauce
- 2/3 cup Roland® Soy Sauce
- 2 tablespoons Roland® Rice Vinegar
- 2 tablespoons Roland® Toasted Sesame Oil
- 2 teaspoons Roland® Sriracha Chili Sauce
- 1 cup ketchup
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 6 cloves/ 2 tablespoons garlic, minced
- Salt, to taste
For the Flatbread
- 4-6 Roland® Pineapple Slices in Natural Juices
- 1/4 cup Roland® Caramelized Onions
- Roland® Mango Chili Sauce, to garnish
- Roland® Extra Virgin Olive Oil, to garnish
- 1 4 x 12 Flatbread crust
- 3 oz BBQ sauce of choice, or Roland® Hawaiian BBQ Sauce recipe
- 1/2 cup cheddar jack cheese, shredded
- 4 oz prosciutto, sliced thin
- Arugula, to garnish
Directions
For the Hawaiian BBQ Sauce
- Combine all ingredients in a medium saucepan. Bring to a boil while whisking constantly. Reduce the heat to low, cover with a lid, and simmer for 15 minutes, stirring occasionally. Then raise heat to medium-high and reduce for around 10 minutes until thickened. Cool and store
For the Hawaiian Flatbread
- Preheat oven to 425 degrees F. Place flatbread crust on a sheet tray. Using a grill or grill pan, grill the pineapple on both sides until slightly caramelized
- Evenly distribute the Hawaiian BBQ sauce over the flatbread crust leaving 1/2 inch border on all sides
- Evenly distribute cheese and caramelized onions all over the flatbread crust
- Bake for 8-9 minutes or until crisp and cheese is melted
- Top with folds of prosciutto, charred pineapple, arugula, mango chili sauce and olive oil
- Cut and serve
