1. Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in). 2. Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven. 3. Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough. 4. Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat. 5. Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately. 6. NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in). ---------------------------------------------------------------------------
Nutrition
Ingredients
