BBQ Bacon & Onion Flatbreads

Place flatbreads on a baking sheet and brush tops with olive oil; season lightly with salt. Toast on middle rack until golden brown, 5-7 minutes. (For 4 servings, divide flatbreads between two sheets; roast on top and middle racks.)

Meanwhile, place bacon in a single layer in a large dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat. Using tongs, transfer bacon to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.

Heat a drizzle of oil in pan used for bacon over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-6 minutes. Add ⅓ cup water (½ cup for 4 servings) and ½ tsp white sugar (1 tsp for 4); cook, stirring, until onion is caramelized and jammy, 3-4 minutes. Taste and season with salt.

While onion cooks, combine BBQ sauce, 2 TBSP ketchup, ½ tsp brown sugar, a squeeze of lime juice, and a big pinch of pepper in a small bowl; set aside. (For 4 servings, use 4 TBSP ketchup, 1 tsp brown sugar, and a big squeeze of lime juice.) In a second small, microwave-safe bowl, combine jalapeño, juice from remaining lime, 1 TBSP water (2 TBSP for 4), 1 tsp white sugar (2 tsp for 4), and a pinch of salt. Cover tightly with plastic wrap and microwave 1 minute.