Prep 12 hrs
Cook 12 mins
This is from the May 1994 issue of Bon Appetit. This recipe supposedly dates to the 15th or 16th century, when leftover dough was used to bake these little pizzas. They were put into the big bread ovens and by the time they were finished baking, the temperature was lowered enough to bake bread. They sound wonderful, haven't tried it yet. Prep time includes overnight chill for the dough.
- 2 cups all-purpose flour
- 3⁄4 cup water (or more)
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 12 slices bacon, cut into 1/2 inch pieces
- 4 medium onions, thinly sliced
- 4 cups small curd cottage cheese
- 1⁄4 cup creme fraiche or 1⁄4 cup whipping cream, plus
- 1 teaspoon creme fraiche or 1 teaspoon whipping cream
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground pepper
- For Dough: mix flour, 3/4 c water, salt and oil in large bowl.
- Add more water by tablespoons if dough is very dry.
- Turn out 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: Preheat oven to 500 degrees.
- 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 til tender and brown.
- 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.
- Form each piece into ball; flatten into disk.
- On lightly floured surface, roll out 1 disk to a 12 inch round.
- Place round on baking sheet and repeat with remaining dougn pieces.
- Divide creme mixture among rounds, spreading to within 1 inch of edge.
- Top each with bacon and onions and bake until bubbly and brown, about 12 minutes.