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1
Preheat the oven to 450 degrees.
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2
Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy.
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3
Transfer to paper towels to drain; keep warm.
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4
Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper.
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5
Cook until light brown and tender, 5 to 7 minutes.
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6
Taste for seasoning.
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7
Combine the scallions, capers and parsley in a food processor.
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8
Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend.
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9
Turn the processor on and add the olive oil through the top in a steady stream.
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10
Transfer the scallion pesto to a bowl; set aside.
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11
In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth.
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12
Season with salt and pepper; set aside.
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13
Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface.
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14
Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper.
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15
Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.
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16
Spread the creme fraeche mixture on the crust.
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17
Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon.
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18
Slice into pieces and drizzle with scallion pesto.
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19
Photograph by John Kendrick
