Preheat your Traeger Grill to 400F. If using a conventional grill, setup a 2-zone medium-high heat.

Place the bacon in a single layer onto a sheet pan lined with parchment paper. Transfer the sheet pan to the Traeger and bake until the bacon is golden brown and slightly crispy, around 10 minutes. If using a conventional grill, place the sheet pan on the indirect heat side. Transfer the cooked bacon to a plate lined with paper towel and let it cool before slicing into thin strips. Set aside.

While the bacon cooks, preheat a frying pan over medium-low heat. Add 1 tablespoon olive oil and heat until shimmering. Add the onions, season with a pinch of salt and cook, stirring regularly, until the onions are golden, around 10 minutes. Add 2 tablespoons of water and use a wooden spoon to lift any brown bits off the bottom of the pan. Continue cooking the onions, stirring regularly, until they turn deeply golden in colour and the water has evaporated, around 8 more minutes. Transfer the caramelized onions to a plate and set aside.

Raise the heat on the Traeger grill or conventional grill to 475F.

Lightly dust a clean work surface with 00-flour. Place one portion of pizza dough onto the surface and lightly dust the top with more flour. Using your hands or a rolling pin, stretch the dough into a long, rectangular shape. Drizzle the top with 1 tablespoon of olive oil and massage it evenly to coat. Transfer the oiled side of the dough to the grill (direct heat for conventional grills) and cook until grill marks form, between 6 and 8 minutes. Cooking times will vary depending on the grill. Repeat with the second portion of dough.

Transfer the flatbreads to a cutting board, grilled-side up. Evenly top the grilled side of each with goat cheese, caramelized onions, cooked bacon, sliced chiles, fresh thyme and sliced California Grapes.

Transfer the flatbreads back to the Traeger (indirect heat for conventional grills) and cook until the cheese is melting, the grapes are slightly tender and the bottom crust is crunchy, around 10 minutes.

Transfer the grilled flatbreads to a board and slice into squares. Serve immediately.