Al Pastor Pineapple Flatbread
This unique flatbread takes inspiration from Mexican al pastor tacos, featuring traditional marinated pork and Del Monte® Pineapple Tidbits for that perfect golden caramelization.
Yield 10 Serving (2 slices)
| Ingredient | Measure |
|---|---|
| Flatbread, prepared, 9" by 12" | 2 each |
| Olive Oil | 1 Tbsp |
| Mozzarella, whole milk, shredded | 2 cups |
| Al Pastor (prepared pork) | 12 oz |
| Red Onion, slivered | 1/4 Cup |
| Del Monte® Pineapple Tidbits in 100% Juice | 6 Tbsp |
| Cilantro, garnish | 1 Tbsp |
| Mexican Crema, garnish | 1 Tbsp |
Directions:
- Preheat oven to 450˚F.
- Brush each flatbread with 1½ teaspoons olive oil.
- Spread a cup of mozzarella cheese evenly over each flatbread leaving a ½“ edge around the rim.
- Distribute 6 ounces of al pastor pork and 2 tablespoons of onions over each flat bread.
- Top each with 3 tablespoons pineapple tidbits and bake for 15 minutes or until pineapple is slightly browned and cheese is well melted.
- Remove from the oven, cool for a couple minutes. Cut down the center once and then across onto 5 slices on each side. Garnish each flatbread with 1½ teaspoons cilantro and drizzle 1½ teaspoons Mexican crema. Serve 2 slices per serving immediately.
- Preheat oven to 450˚F.
- Brush each flatbread with 1½ teaspoons olive oil.
- Spread a cup of mozzarella cheese evenly over each flatbread leaving a ½“ edge around the rim.
- Distribute 6 ounces of al pastor pork and 2 tablespoons of onions over each flat bread.
- Top each with 3 tablespoons pineapple tidbits and bake for 15 minutes or until pineapple is slightly browned and cheese is well melted.
- Remove from the oven, cool for a couple minutes. Cut down the center once and then across onto 5 slices on each side. Garnish each flatbread with 1½ teaspoons cilantro and drizzle 1½ teaspoons Mexican crema. Serve 2 slices per serving immediately.
