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Makes 4 small pizzas
1 cup flour, plus flour for rolling
1 teaspoon salt
1 teaspoon active dry yeast
3/8 cup warm water
1/2 teaspoon sugar
1/2 cup fromage blanc or cottage cheese
1/2 cup crème fraîche
1 tablespoon flour
1/4 pound smoked bacon, cut crosswise into 1/4-inch strips
1 small onion, peeled and sliced very thin
Kosher salt and freshly ground black pepper
1. Put the flour and salt in a mixing bowl or in the work bowl of a food processor. In a measuring cup, sprinkle the yeast over the warm water and stir in the sugar. Add to the flour all at once and stir or motor until smooth. Be careful not to over-process. Cover the dough with plastic wrap and allow it to rise, undisturbed, for 45 minutes.
2. Preheat the oven to 425 degrees and rub two large baking sheets with a little vegetable oil. Divide the dough into four parts, and on a well-floured surface, roll each part into an 8-inch round. Put the rounds on the oiled baking sheets and set aside.
3. Combine the fromage blanc or cottage cheese, the crème fraîche and the 1 tablespoon of flour and stir or process until smooth.
4. Cook the bacon in a skillet over medium heat until some of the fat is released, then add the sliced onion and cook 2 or 3 minutes, or until the onion is barely softened.
5. Distribute the cheese evenly between the rounds of dough and spread it up to the edges. Sprinkle the bacon and onions on top. Season with kosher salt and freshly ground black pepper to taste. Bake 12 to 15 minutes, or until the pastry is browned. Serve hot.
Adapted from "The Lutéce Cookbook"