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1
Cook the bacon in a large skillet over medium-low heat for 4 to 5 minutes per side, until crisp.
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2
Drain on paper towels.
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3
Discard all but 1 teaspoon of the bacon fat.
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4
Add 1 tablespoon of the oil to the skillet with the bacon fat and place over low heat.
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5
Add the onions, rosemary, and salt and pepper to taste, and stir well.
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6
Cook for 10 minutes, stirring occasionally, until the onions are soft and pale golden.
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7
Combine with the bacon in a small bowl.
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8
Meanwhile, working on a well-floured surface, roll out half the dough into a square so that its a little less than 1/2 inch thick.
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9
Use a a-inch biscuit cutter or glass and cut out 12 round pizzettes.
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10
You may need to cut out 10 or 11 and then reroll the scraps of dough.
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11
Place the dough rounds on a cookie sheet, spacing them 1 inch apart.
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12
Repeat with the remaining dough.
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13
You should have 2 cookie sheets with 12 rounds on each.
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14
You can make the topping and the rounds a day ahead to this point; cover and refrigerate until ready to bake.
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15
Place a rack in the middle of the oven and preheat to 5 degrees F.
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16
Using a pastry brush or the back of a small spoon, coat each of the pizzettes with some of the remaining oil.
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17
Sprinkle 1 teaspoon of the cheese on top of each round.
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18
Spoon 1 tablespoon of the onion-bacon mixture on top and sprinkle another heaping teaspoon of cheese on top of the onion-bacon mixture.
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19
Bake for 12 to 15 minutes, or until the dough has puffed up slightly, turned a pale golden brown, and the cheese and topping are melted and hot.
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20
Serve hot.
