Crispy Bacon & Mushroom Flatbreads

• 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.)