Wash and dry all produce. Preheat oven to 425 degrees. Place bacon in a large pan over medium-high heat. Cook to desired doneness, 3-6 minutes per side. Transfer to a paper-towel-lined plate, keeping grease in pan. Once bacon is cool, chop into bite-sized pieces.

Meanwhile, halve, peel, and thinly slice onion. Add onion and a pinch of sugar to pan used for bacon. Cook, tossing, until onion is a deep golden brown, 10-12 minutes. Stir in 1 tsp balsamic vinegar (we’ll be using the rest later) and continue cooking until liquid has evaporated, about 3 minutes longer.

Halve, core, and slice apple. Heat a large drizzle of olive oil in another large pan over medium-high heat. Add apple slices in a single layer. Cook, tossing occasionally, until softened, 5-7 minutes.

While onion and apple cook, place flatbreads on a baking sheet. Toast in oven until very lightly toasted, 5-7 minutes. In a small bowl, combine ricotta, a drizzle of olive oil, and a pinch of salt and pepper.

Spread ricotta mixture over flatbreads. Evenly scatter onion, apple, and bacon over each. (TIP: Don’t overload the flatbreads; you may have some toppings left over.) Return sheet to oven and bake until toppings are toasty and lightly crisped, 5-7 minutes.

Drizzle flatbreads with honey and remaining balsamic vinegar. Cut into slices and serve.