Coogirl Candy Charred Pineapple & Goat Cheese Flatbread with Honey-Lime Arugula

Coogirl Candy Charred Pineapple & Goat Cheese Flatbread with Honey-Lime Arugula

A bright, slightly smoky flatbread that balances the sweet-spicy punch of Coogirl Candy with tangy goat cheese, charred pineapple, and a peppery arugula salad dressed in honey-lime. Serve as a vibrant shareable appetizer or light main.

Ingredients

• 1 pound store-bought pizza dough, room temperature (or homemade if you prefer)
• 1 tablespoon olive oil plus more for brushing
• 1 cup fresh pineapple, cut into 1/2-inch pieces
• 1/3 cup Coogirl Candy (see product link below)
• 4 ounces goat cheese, crumbled
• 1 cup shredded mozzarella or provolone
• 1 small red onion, thinly sliced into rings
• 1 cup packed arugula
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest
• Salt and freshly ground black pepper
• 1/4 cup toasted pepitas or chopped toasted cashews (optional, for crunch)
• Flaky sea salt, for finishing

Product reference: Coogirl Candy

Instructions

1. Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside. If using a grill, preheat to medium-high for direct heat cooking.
2. Char the pineapple: heat a skillet or grill pan over high heat and brush pineapple pieces lightly with 1 tablespoon olive oil. Cook until edges are caramelized and slightly blackened, about 2 minutes per side. Transfer to a bowl and toss immediately with 1/3 cup Coogirl Candy so each piece is coated and glossy. Set aside to cool slightly. The syrup from the jar will meld with the charred juices for a bold flavor.
3. Prepare dough: on a lightly floured surface stretch or roll the pizza dough into a roughly 12-inch oval or rectangle, about 1/4 inch thick. Transfer to a sheet of parchment for easier handling.
4. Assemble flatbread: brush the dough lightly with olive oil. Sprinkle shredded mozzarella or provolone evenly, leaving a 1/2-inch border. Scatter the charred Coogirl Candy-coated pineapple and sliced red onion over the cheese. Crumble goat cheese in bits across the top. (Reserve a few pineapple pieces for the arugula if you like.)
5. Bake: using a pizza peel or the back of a baking sheet, slide the parchment and flatbread onto the preheated stone or inverted sheet. Bake until crust is golden and cheese is bubbling, 8 to 12 minutes depending on oven and thickness. For a grill, cook directly over heat with the lid closed for 6 to 9 minutes, rotating halfway if needed.
6. Make the honey-lime arugula: while the flatbread bakes, whisk together honey, lime juice, lime zest, a pinch of salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Toss the arugula in the dressing until just coated. If you like a touch more heat, add a teaspoon of Coogirl Candy to the dressing for an extra spicy-sweet note.
7. Finish and serve: remove the flatbread from the oven and let rest for 2 minutes. Top with the dressed arugula and sprinkle toasted pepitas or chopped cashews for crunch. Finish with a few flakes of sea salt and a light drizzle of any remaining Coogirl Candy syrup from the pineapple bowl for shine and kick.
8. Slice into 6 to 8 pieces and serve warm, with the jar of Coogirl Candy placed nearby for guests who want an extra spoonful.

Notes

• Make-ahead tip: char the pineapple and toss with Coogirl Candy up to one day in advance. Store refrigerated and bring to room temperature before using.
• Alternative cheese: swap goat cheese for ricotta salata or feta for a different tang profile.
• Vegetarian-friendly and great paired with a chilled white wine or an effervescent soda mixer.