serves 4 for a light dinner with a salad; can be divided to 8 appetizer portions or 16 tiny party portions
1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced
Preheat oven to 450°F. In a medium skillet, cook the bacon over
medium heat until the fat is rendered and the bacon crisps up. Remove
with a slotted spoon and drain on paper towels. Add onion to skillet and
cook until softened and beginning to caramelize, an amount of time I
forgot to write down but would estimate at 7 to 10 minutes.
Whisk together (or blend together in a food processor, if you want it
silky-smooth) fromage blanc and crème fraîche with flour, then season
with salt and freshly ground black pepper.
Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch
round, about 1/8 inch thick. If the dough becomes difficult to roll,
let it rest for 10 minutes, then continue.
Oil two large baking sheets. Transfer two dough rounds to each.
Spread the fromage blanc mixture over the rounds to within 1/4 inch of
the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of
the oven for about 12 minutes, or until the crust is golden brown. Cut
into wedges and serve.
bacon recipe courtesy of: Smitten Kitchen, January 13, 2011 | adapted from André Soltner, "The Kitchen Shrink," Food & Wine, January 2002
