Crispy Bacon & Mushroom Flatbreads

🥘 Ingredients

• bacon
  8 strips
• black pepper
  to taste
• button mushrooms
  8 oz
• flatbreads
  2 pieces
• hot sauce
  2 tbsp
• mozzarella cheese
  6 oz
• olive oil
  1 tbsp
• onion
  2 medium
• salt
  to taste
• sugar
  1 tsp
• water
  ¼ cup

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   onion bacon flatbreads hot sauce button mushrooms mozzarella cheese olive oil water sugar salt black pepper

   onion: 2 medium, bacon: 8 strips, flatbreads: 2 pieces, hot sauce: 2 tbsp, button mushrooms: 8 oz, mozzarella cheese: 6 oz, olive oil: 1 tbsp, water: ¼ cup, sugar: 1 tsp, salt: to taste, black pepper: to taste
2. 

   2

   Adjust oven rack to the top position and preheat oven to 450°F. Wash and dry all produce. Halve, peel, and thinly slice onion. Trim and thinly slice button mushrooms.
3. 

   3

   Slice bacon crosswise into ½-inch pieces. Heat a large drizzle of olive oil in a large, preferably nonstick, large pan over medium-high heat. Add onion, mushrooms, and bacon; cook, stirring occasionally, until veggies are tender and bacon is browned and crispy ⏱️ 5 minutes . Drain any excess grease from pan if desired. Add water and sugar; cook, stirring occasionally, until onions are caramelized and mushrooms are tender ⏱️ 2 minutes more. Season with salt and pepper.
4. 

   4

   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 ⏱️ 4 minutes . Carefully flip toasted flatbreads (dimpled sides up); sprinkle evenly with mozzarella cheese. Top with bacon and veggie mixture. Return to top rack and bake until cheese melts and flatbreads are crispy ⏱️ 3 minutes .
5. 5

   Slice flatbreads into pieces. Divide between plates and top with hot sauce as desired. Serve.