Crispy Bacon & Mushroom Flatbreads
with Caramelized Onion & Mozzarella
- Wheat
- Sesame
- Milk
Ready to make the flatbreads of your dreams? You'll layer these lovely canvases with melty mozzarella, crispy bacon, savory mushrooms, and sweet caramelized onion for a pizza-inspired dish that’s satisfying and delicious any time of day. Finish with a drizzle of hot sauce, and serve it all up in a quick and easy 30 minutes!
Ingredients
1 unit
Onion
4 ounce
Bacon
2 unit
Flatbreads
(Contains: Wheat, Sesame)
1 teaspoon
Hot Sauce
4 ounce
Button Mushrooms
1 cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• Slice bacon* crosswise into 1⁄2-inch pieces. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, mushrooms, and bacon; cook, stirring occasionally, until veggies are tender and bacon is browned and crispy, 5-7 minutes. TIP: Some bacon yields more fat than others; drain any excess grease from pan if desired. • Add 1⁄4 cup water and 1 tsp sugar (1⁄2 cup water and 2 tsp sugar for 4 servings); cook, stirring occasionally, until onions are caramelized and mushrooms are tender, 1-2 minutes more. Season with salt and pepper.
• Meanwhile, place flatbreads upside down (dimpled sides down) on a baking sheet. Drizzle both sides of each flatbread with olive oil; brush or rub to coat all over, then season with salt and pepper. Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between two baking sheets; toast on top and middle racks, swapping rack positions halfway through.) • Carefully flip toasted flatbreads (dimpled sides up); sprinkle evenly with mozzarella. Top with bacon and veggie mixture. Return to top rack and bake until cheese melts and flatbreads are crispy, 3-4 minutes. (For 4, return to top and middle racks, swapping rack positions halfway through.)
• Slice bacon and mushroom flatbreads into pieces. • Divide between plates and top with as much hot sauce as you like. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many enjoyed the savory combination, though some found it bland; adding garlic, balsamic glaze, or hot honey boosted flavor 🍯.
- Ease of prep: Quick and simple to make, but several suggested cooking bacon separately for better crispiness.
- Suggestions: Consider adding a sauce like pesto or balsamic; try including fresh herbs or garlic for more depth.
- Portions: Some felt it was more of a snack than a full meal; adding a side salad could make it more filling.
- Texture: Crispy flatbread was praised, but bacon often didn't crisp when cooked with veggies; cook separately for best results.
Reviews from our home cooks
While the recipe was delicious, the cooking steps didn't really make sense. It says to put the onions, mushrooms, and bacon in all at the same time and cook for 5-7 minutes "until bacon is crispy." That's not possible when it's swimming with onions and mushrooms that are releasing moisture. I only started seeing brown color after almost 20 minutes on the stove including draining a lot of liquid. Why not put the bacon first? It never got crispy. I spent about 30 minutes before it was nice, brown and caramelized. Just misleading and confusing
Very tasty! I cooked the bacon first and then cooked the onions and mushrooms separately. No regrets. Some Parmesan to put on top would have been nice.
I think this is my favorite flatbread yet! Not a fan of the cream cheese sauces so this one was perfect for me. The veggie mix was fantastic and the arugula on top with hot sauce was amazing. Only thing is why does the arugula go bad so quick every time!
I would recommend starting bacon first so it can really crisp up. Delicious with hot honey instead of hot sauce. Could use scallions or something to add some freshness.
These were good, it was a lot of arugula and I didn't feel like it added anything to the flatbread, which was delicious. I would have preferred maybe a simple arugula side salad or just omitted altogether. The mushroom onion topping with crispy bacon, on the other hand, was perfectly savory, earthy with just a hint of sweet and heat.
Added a drizzle of olive oil, squeeze of lemon, and a little pepper on top of the arugula. It's a tasty flatbread.
I added a LOT of jarred minced garlic that I had in the fridge from the store. It really improved the taste! Something just felt missing in terms of flavor when I was done with the recipe, but mixing that in at the last second did the trick. I would add it in during earlier steps next time.
Taste was good, but it needs some improvement in the 'crispy' department. The bacon didn't really get crispy (maybe cook it by itself for a few minutes first) and the flatbread wasn't super crispy either even though I put it in the oven for the full time.
I'm not a fan of arugula, but my husband loved it! I love how you guys blend such simple ingredients into a fancy restaurant dish!
10 out of 10, so good!!! Quick, simple and flavorful
