Caramelized Bacon & Date Flatbreads

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bacon and onion; cook, stirring occasionally, until bacon begins to crisp and onion begins to soften, 4-5 minutes.

Meanwhile, place flatbreads directly on top rack of oven and toast until golden, 5-6 minutes.

Carefully remove from oven and transfer to a baking sheet, dimpled sides up. (For 4 servings, divide flatbreads between two baking sheets.)

To pan with bacon and onion, add dates, 2 tsp rosemary, and ⅓ cup water (4 tsp rosemary and ½ cup water for 4 servings). Season with pepper. (If pan seems dry, add another drizzle of olive oil.)

Cook, stirring occasionally, until water has mostly evaporated and onions and dates are softened, 2-3 minutes. Turn off heat.

Spread ricotta mixture over flatbreads. Top with caramelized bacon mixture, sprinkle with feta, and drizzle with olive oil.

Bake flatbreads on top rack until crispy and feta is lightly browned, 7-10 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

While flatbreads bake, in a large bowl, whisk together vinegar, a large drizzle of olive oil, and ⅛ tsp sugar (¼ tsp for 4 servings) until sugar has dissolved.

Add mixed greens and pistachios; toss to coat. Season with salt and pepper.