Preheat oven to 350.
Place two pitas on a baking sheet, spray with a little olive oil spray and sprinkle with salt. Stir ricotta with garlic (thaw the cube first… you can even microwave for just five seconds or so.) Spread garlicky ricotta over the two pitas.
Top with pork, pineapple, and caramelized onions if you’ve got them. If not, raw onions will still be good! If you’re up for the quick task, just cook thinly sliced onions over medium heat, covered but stirring often, with a pinch of salt and a little oil spray for 10-30 minutes until very soft and caramelized. If we’re in a hurry, we cook hot and still enjoy more of a grilled onion.
Top with a few slices of fresh jalapeno, and drizzle about a Tbsp of bbq sauce over each pita. Sprinkle with reduced fat blue cheese, and bake for 5 minutes. This will get everything warm without re-cooking your pork, but your pitas will be soft. I love them like this, eaten more like a pita. But if you want them crispy so you can pick it up like pizza, bake your pita before you top, or crisp it up on a warm skillet before building.
Top flatbreads with fresh avocado, arugula, and cilantro. Feel free to add your own additional BBQ sauce! I like to cover mine in arugula, with a little extra BBQ sauce so you can’t even see my pitas. MORE FOOD.