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. Bon Appetit/May 94 Typed for you by Didi Pahl
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4|
|Calories from Fat: 488 (52%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 102.8mg||32 %|
|Sodium 1537.5mg||53 %|
|Potassium 685.3mg||18 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 63.6g|
|Protein 42.9g||61 %|
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Calories per serving: 936
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