---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Cakes, Side dish
       Yield: 4 servings
       2 c  All purpose flour
     3/4 c  (or more) water
       1 ts Salt
       1 ts Vegetable oil
      12    Bacon slices, cut into 1/2
            -inch pieces (about 7 oz)
       4 md Onions, thinly sliced
       4 c  Small curd cottage cheese
     1/4 c  Plus 1 T creme fraiche or
            -whipping cream
       1 tb Vegetable oil
     1/2 ts Salt
     1/4 ts Ground nutmeg
     1/4 ts Ground pepper
   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
   Bon Appetit/May 94 Typed for you by Didi Pahl