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. Turn off heat.

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 top evenly with mozzarella, onion, 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 with chili flakes on the side.