• 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 tsp sugar and 1⁄4 cup water (2 tsp sugar and 1⁄2 cup water for 4 servings); cook until onions are caramelized and mushrooms are tender, 1-2 minutes more. Season with salt and pepper.

• Meanwhile, place flatbreads upside down (dimple-side down) on a baking sheet. Drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and 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 (dimple-sides up); sprinkle evenly with cheese. 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°.