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1
To make the pizza dough, measure 1/4 cup of the warm water into a 2-cup measuring cup.
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2
Sprinkle in the yeast and let stand until the yeast dissolves and foams, about 5 minutes.
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3
Add the remaining 1/2 cup warm water and the olive oil.
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4
Pulse the flour and salt in a food processor to combine.
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5
Add the yeast mixture and pulse to combine.
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6
If the dough does not readily form into a ball, add another tablespoon or two of warm water and pulse until a ball forms.
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7
Process until the dough is smooth and satiny, about 30 seconds longer.
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8
Turn the dough onto a lightly floured work surface.
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9
Knead by hand with a few strokes to form a smooth, round ball.
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10
Put the dough into a large oiled bowl and cover the bowl with a clean dish towel.
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11
Let rise until doubled in size, about 1 1/2 hours.
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12
In a medium saute pan over medium heat, cook the bacon, stirring occasionally, until golden brown and crisp, about 8 minutes.
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13
Transfer with a slotted spoon to a plate lined with paper towels.
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14
Preheat the oven to 450F at least 30 minutes before baking the pizza.
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15
Line 2 rimmed baking sheets with parchment paper.
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16
Turn out the dough onto a lightly floured work surface and divide the dough in half.
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17
Form each piece into a ball and cover with a damp cloth.
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18
Working with one piece of dough at a time, shape the dough on top of the parchment-lined baking sheets into rectangles about 14 x 7 x 1/4 inch thick.
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19
Lightly prick the surface with a fork and brush each with 1 tablespoon olive oil.
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20
Bake the pizzas one at a time on the bottom rack of the oven until light golden brown, about 6 minutes.
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21
Divide the onions and cheese over the top of each pizza.
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22
Return the pizzas to the oven and bake until the cheese has melted, about 3 minutes.
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23
To serve, drizzle with the creme fraiche and some parsley-garlic oil.
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24
Top with the bacon, garlic chips, parsley leaves, and lemon zest.
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25
Heat the oil over medium-low heat.
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26
Add the garlic and cook until light golden brown, 3 to 4 minutes.
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27
Transfer the garlic with a slotted spoon to a plate lined with paper towels.
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28
Let the oil cool.
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29
Process the garlic oil and parsley in a blender until smooth.
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30
Season with salt and pepper.
