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1
Whisk together the creme fraeche, parsley, chives, and tarragon in a bowl; season with salt and pepper.
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2
Cover and refrigerate for 30 minutes.
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3
Preheat the oven to 400 degrees F.
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4
Divide the dough in half.
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5
Roll each piece into a very thin 12 10-inch rectangle.
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6
Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
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7
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat.
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8
Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, 30 minutes.
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9
Season with salt and pepper.
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10
Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat.
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11
Add the bacon and cook until golden brown and crisp, about 10 minutes.
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12
Remove with a slotted spoon to a plate lined with paper towels.
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13
Divide the creme fraeche between the pizzas, spreading it out.
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14
Divide the cheddar on top and then add the onion and bacon.
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15
Bake until the cheese has melted, about 5 minutes.
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16
Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat.
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17
Add the chile and cook until soft, about 2 minutes.
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18
Whisk the eggs in a bowl until smooth; season with salt and pepper.
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19
Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form.
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20
Add the goat cheese.
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21
Divide the eggs between the two pizzas and garnish with more herbs.
