Fresh figs, thickly sliced (optional, for topping)
Water, for steaming on the griddle
Directions
Preheat a griddle to medium-high heat. Cook the bacon until crispy, flipping as needed. Transfer to paper towels to drain, then chop into bite-sized pieces.
Add a small amount of olive oil to the griddle and cook the sliced onions until caramelized, stirring occasionally. Add a splash of water near the end to help release the natural sugars. Set aside.
Spread a generous layer of fig jam over each naan flatbread.
Lightly oil the griddle and place the flatbreads over low heat. Sprinkle with mozzarella cheese, cover with a lid or dome, and cook until the cheese is melted and the bottom is lightly crisped.
Remove flatbreads from the griddle and top with caramelized onions and chopped bacon.
Finish with arugula, prosciutto, crumbled goat cheese, and a drizzle of hot honey or regular honey.
Add sliced figs on top if using, then slice each flatbread into four pieces and serve warm.
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