(from Beyond Burgers and Bratwurst)

For dough*:
2 cups Flour
2.5 Tbsp Oil
2/3 cup Water
1/4 tsp salt

For topping:
1 cup crème frâiche (I used sour cream)
1 onion (can be red or sweet onions)
1 tablespoon butter
1/4 pound bacon
salt & pepper to taste
1 clove garlic

Preheat the oven to 450F.

Combine ingredients for crust. The dough shouldn’t be sticky and should turn smooth and slightly stretchy. Roll out the dough as thinly as possible and place on a baking sheet or pizza pan or stone.  (*I used a French bread dough, letting it rise as usual.  I rolled out a about one-third of the dough into a circle and placed it on a perforated pan and baked at 500 F. for 12 minutes.  I then topped the crust and returned the crust directly to a baking stone - without the pan - for an additional 10 minutes.)

Thinly slice onions and sauté in butter until clear (don’t caramelize). Cook bacon until crisp. (Original author's note:  I prefer to cook bacon in the oven for a nice even crispness.) Finely chop garlic and add it with seasonings to the cream.

Spread the creme fraiche over the rolled out dough and top with the bacon and onions.

Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning (you don’t want burnt!).