Bacon and Onion White Sauce Pizza

This was an interesting pizza we made. It was an odd combo that you would think would be kind of blah. But it was fantastic. Simple yet full of flavor. We had a Pinot Grigio with this but a good Rielsling would have been perfect.

Pizza Dough
Recipe courtesy of Gourmet Magazine
2 to 2 1/4 cups unbleached all-purpose flour
1/4-ounce package fast acting yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
Cornmeal (for the bottom crust)

For the topping:
12 ounces white onions, peeled and sliced paper thin (caramelize the onions)
1/2-1 tsp Sugar
1-2 Tbsp Butter (we used Plugra European Style unsalted butter)
1/2 cup crème fraîche (You can find this at any Euro Market or you can substitute sour cream.)
6 ounces slab bacon, rind removed, cut in matchsticks (We used Prosciutto di Parma)
Freshly ground black pepper

Pizza Stone (I would recommend getting one. They aren't that costly and range from $12.99-$19.99)

Preparation:

Pizza Dough: In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.


Preheat the oven to 450 degrees F. And put your pizza stone in.
Add butter to the frying pan, add the sliced onions and cook till golden brown. Stir in the sugar.
Mix the onions and the cream together in a medium-sized bowl.
Roll out the dough in about a 14-16" circle or whatever size you pizza stone is. Once rolled out spread out the onion and cream mixture.
Sprinkle the sliced bacon all over the the pizza. Bake the pizza in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden about 20 to 25 minutes.
Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.