• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.

• While bacon cooks, halve, peel, and thinly slice onion.

• Heat pan with bacon fat over medium-high heat (if pan seems dry, add a drizzle of oil). Add onion and season with salt and pepper; cook, stirring occasionally, until browned and softened, 3-4 minutes. • Remove from heat. Stir in cream cheese until smooth and evenly combined.

• While onion cooks, brush or rub each flatbread with a drizzle of olive oil; season with salt and pepper. Place flatbreads (dimpled sides down) on a baking sheet. (For 4 servings, divide flatbreads between two sheets.) • Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

• Once flatbreads are toasted, flip (dimpled sides up) and evenly top with onion mixture, mozzarella, bacon, and Monterey Jack. • Bake flatbreads on top rack until until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully so flatbreads don’t burn!

• Transfer flatbreads to a cutting board; drizzle with as much fig jam as you like. • Slice flatbreads into quarters. Divide between plates and serve. ***Pork is fully cooked when internal temperature reaches 145°.***