-DOUGH-
2 c All purpose flour 1 ts Salt
3/4 c (or more) water 1 ts Vegetable oil
TOPPING
12 Bacon slices, cut into 1/2 -whipping cream
-inch pieces (about 7 oz) 1 tb Vegetable oil
4 md Onions, thinly sliced 1/2 ts Salt
4 c Small curd cottage cheese 1/4 ts Ground nutmeg
1/4 c Plus 1 T creme fraiche or 1/4 ts Ground pepper
FOR DOUGH: Mix flour, 3/4 cup water, salt and oil in large bowl.
Add more water by tablespoons if dough is very dry. Turn out dough
onto lightly floured surface and knead until smooth and elastic,
about 3 minutes. Wrap in plastic and refrigerate overnight. Bring
to room temperature before continuing.
FOR TOPPING: Prehat oven to 500F. Saute bacon in heavy large
skillet over medium-low heat until brown, about 10 minutes. Using
slotted spoon, transfer bacon to paper towels; drain. Add onions to
skillet with bacon fat and saute over medium heat until tender and
light brown, about 10 minutes. Remove from heat. Puree cottage cheese
in blender until almost smooth. Transfer to large bowl. Add creme
fraiche, oil. salt, nutmeg and pepper; stir to blend.
Divide dough into 4 equal pieces. From each piece into ball; flatten
into disk. On lightly floured surface, roll out 1 disk to 12-inch
round. Place round on pizza pan or baking sheet. Repeat with
remaining dough pieces, placing each round on separate pizza pan or
baking sheet. Divide cream mixture among rounds, spreading to within
1 inch of edge. Top each with bacon and onions. Working in
batches, bake pizzas until cream bubbles and begins to brown, about
12 minutes.
Yields
4 servings
