In a large skillet over medium-high heat, add the ground bison and cook until lightly browned and starting to crumble. Then stir in the minced shallot, garlic, salt, and pepper. Continue to cook until the bison meat is browned and the shallot has softened.

Stir in the brown sugar, mustard, Worcestershire along with the tomato sauce. Stir until combined then simmer for 5-10 minutes or until the liquids have started to cook off.

When the liquids have reduced in the pan by about half, stir in the ketchup. Continue cooking until the sauce has darkened in color and is fragrant - about 10-15 more minutes. Then remove from the heat and cool for 10 minutes.

Preheat the oven to 425°F. Spread about ½ of the bison sauce on each flatbread (about ½ - ¾ cup on each), leaving about a half-inch crust on all sides. Sprinkle on the goat cheese, red onion, and tomato chunks.

Bake until the crust is golden and the goat cheese is just starting to melt - about 8-12 minutes.

Remove the flatbread from the oven and allow to cool for 10 minutes prior to cutting for the best, slice-able bites. Drizzle with balsamic reduction and freshly chiffonade basil. Serve warm and enjoy!