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Bacon Pineapple Hawaiian Flatbread (No Soggy Crust)

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A crispy, never-soggy Hawaiian flatbread with seared caramelized pineapple, fully crisped bacon, melted mozzarella, and a chili-honey drizzle.

Ingredients

Scale
  • 2 naan breads or thin flatbreads
  • 1 cup fresh pineapple, cut into small chunks
  • 4 slices thick-cut bacon, diced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded provolone or smoked gouda
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon red pepper flakes (or 1 teaspoon hot sauce)
  • Fresh cilantro or basil, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  2. Toss the sliced red onion with lime juice and a pinch of salt; set aside to quick-pickle while you cook.
  3. In a dry skillet over high heat, sear the pineapple chunks for 3-4 minutes, tossing occasionally, until the edges char and the liquid has evaporated. Remove and set aside.
  4. In the same skillet, cook the diced bacon over medium heat until fully crisp, about 6-7 minutes. Drain on paper towels and break into shards.
  5. Warm the olive oil and minced garlic together, then brush over both flatbreads.
  6. Top each flatbread with mozzarella and provolone, followed by the seared pineapple and crisped bacon.
  7. Transfer to the hot stone or sheet and bake for 8-10 minutes, until the cheese is bubbling and the edges are deeply golden.
  8. Stir red pepper flakes or hot sauce into the honey. Drizzle over the hot flatbread, top with pickled onion and fresh cilantro or basil, and slice immediately.

Notes

Searing the pineapple and fully cooking the bacon before baking is non-negotiable — skip either step and you’ll end up with a soggy center no matter how hot your oven is. No pizza stone? A preheated baking sheet works, just add 2-3 extra minutes. For a smokier version, swap the bacon for diced ham steak seared until browned, or use pancetta. Leftover chili honey keeps in the fridge for weeks and is excellent on other things.

Find it online: https://www.receipster.com/bacon-pineapple-hawaiian-flatbread-no-soggy-crust/