Combine Sriracha Maple Smear ingredients in a small bowl. This can be made ahead and refrigerated.
Fry the pancetta in a large skillet over medium heat for 5 to 8 minutes or until crispy. Remove the pancetta from the skillet and drain on paper towels; set aside.
Place the flatbreads on an oiled baking sheet. Top each with 1/4 cup Sriracha Maple Smear. Spread the smear on the flatbread leaving a 1-inch border. Add crispy pancetta, 1 ounce (about 1/4 cup) feta crumbles and 4 ounces (1 cup) shredded mozzarella cheese. Crack egg into a ramekin and add one egg at a time to the flatbread leaving some space between each egg, 3 per pizza.
Bake in a 400ºF preheated oven for 12 to 15 minutes or until preferred doneness of egg. (Eggs may not look done but they will continue to cook after removing the pizza from the oven.)
Remove flatbreads from the oven and sprinkle with seasoning as desired, avocado and green onions. Cut and serve immediately.