Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 1
  • 3 Ratings

Grilled Onion Flatbread with Bacon and Arugula is basically a BLT in pizza format. With a beer-spiked cream cheese "sauce" and grilled onion topping, this is one unique grilled appetizer that will get any summer party started.

Source: Better Homes and Gardens


Recipe Summary

8 mins
8 mins


Ingredient Checklist


Instructions Checklist
  • Peel and halve onions. Brush with oil, then sprinkle with salt and pepper.

  • Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes, just until charred and slightly softened, turning once halfway through grilling. Cool.

  • In a medium bowl whisk together cream cheese, ale, Worcestershire sauce, and cayenne pepper until smooth. Chop two of the grilled onions; stir into cream cheese mixture. Season to taste with salt and black pepper. Quarter the remaining two onions; set aside.

  • Grill flatbreads on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through grilling. Transfer to a cutting board. Spread half the cream cheese mixture on each flatbread. Top with arugula, tomatoes, bacon, and quartered onions. Slice and serve.

Nutrition Facts

230 calories; fat 13g; cholesterol 32mg; saturated fat 6g; carbohydrates 20g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 4g; protein 7g; vitamin a 534.5IU; vitamin c 4.7mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 589mg; potassium 165mg; calcium 60.6mg; iron 2.2mg.