Maple Bacon Flatbread

The Menu Concept

A crisp flatbread crust topped with whipped burrata cheese, caramelized shallots, maple glazed figs, and crushed pistachios.
Finished with candied maple bacon pieces made from Jones Raw Diced Bacon.

The Jones Difference

Jones Raw Diced Bacon candies evenly because the cut is consistent — critical when the bacon is a finishing element on an upscale flatbread where visual appeal drives perceived value. Uneven pieces burn at the edges before the center is done.

Chef’s Note

The candied bacon is the anchor of this flatbread and the step most worth batching in advance. Toss the diced bacon in a light maple syrup and brown sugar coating, spread onto a parchment-lined sheet pan, and roast at 375°F until the sugar bubbles and sets — typically 12 to 15 minutes. Pull and cool completely on the pan before breaking apart; they’ll crisp as they cool.

Don’t attempt this to order. Made in volume, candied bacon holds well at room temperature for same-day service and is one of the higher-margin prep components you can have ready on the line.

The whipped burrata should be applied cold, just before service, to keep the flatbread from going soggy.