• 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


Ingredient Checklist


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

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; 13 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 32 mg cholesterol; 589 mg sodium. 165 mg potassium; 20 g carbohydrates; 1 g fiber; 4 g sugar; 7 g protein; 0 g trans fatty acid; 534 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1