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INGREDIENTS
THE DOUGH:
1 cup lukewarm water
2 teaspoons, or 1 package, dry yeast
2 to 2 cups unbleached flour
1 teaspoon salt
THE TOPPING:
2 medium onions, sliced into thin rounds
1 cup cottage cheese or ricotta
1 cup creme fraiche or sour cream
Salt and freshly ground black pepper to taste
12 ounces slab bacon, rind removed, cut into matchstick-size pieces
PREPARATION
Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir
until thoroughly blended and set aside to proof the yeast, about five minutes.
Once proofed, add the salt, then begin adding the remaining flour, little by
little, until the dough is too stiff to stir. Place the dough on a lightly
floured work surface and begin kneading, adding additional flour if the dough
is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
Once kneaded, place the dough in a bowl, cover, and let rise at room
temperature until double in bulk, about one hour.
Punch down and let rise again, covered, until double in bulk, about one hour.
Preheat the oven to 450 degrees.
Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15
minutes to soften the onions.
Roll the dough on a lightly floured surface into a rectangle to fit a large
baking sheet, measuring about 12 1/2 by 15 inches.
Place the dough on the baking sheet.
Spread the onion mixture over the dough right to the edge. Sprinkle the bacon
evenly over the top, then sprinkle generously with pepper.
Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.