Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 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 (you’ll use it in Step 3).

Once bacon is cool enough to handle, roughly chop.

While bacon cooks, halve, peel, and thinly slice onion. Peel and mince garlic.

Open package of chicken* and drain off any excess liquid.

Heat pan with reserved bacon fat over medium-low heat. (TIP: If there isn’t enough bacon fat, add a drizzle of oil.) Add chicken and onion in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. In the last minute, stir in garlic and cook, stirring, until fragrant.

Remove pan from heat. Stir in BBQ sauce and a splash of water (we used 2-3 TBSP; 4-6 TBSP for 4 servings) until chicken is coated.

Meanwhile, place flatbreads on a baking sheet. Toast on top rack until golden, 3-4 minutes. (For 4, divide flatbreads between two sheets. Toast on top and middle racks, swapping positions halfway through.)

Meanwhile, place flatbreads on a baking sheet. Toast on top rack until golden, 3-4 minutes. (For 4, divide flatbreads between two sheets. Toast on top and middle racks, swapping positions halfway through.)

Evenly sprinkle flatbreads with mozzarella; top with BBQ chicken and bacon.

Return to top rack and bake until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters.

Divide flatbreads between plates. Drizzle with dressing. Serve with any remaining dressing on the side for dipping.