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1
For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar.
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2
Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
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3
Put the flour in a mixing bowl and make a well in the center.
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4
Add the olive oil, salt and the activated yeast mixture.
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5
Stir until the dough comes together and forms a ball.
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6
Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes.
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7
Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
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8
For the topping: Preheat the oven to 400 degrees F.
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9
Place the bacon in a large, wide pan and give it a couple drops of olive oil.
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10
Bring the pan to a medium heat and cook the bacon until it is brown and crispy.
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11
Remove the bacon from the pan and reserve on paper towels.
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12
Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes.
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13
Remove the lid and cook the onions until they are very soft and caramelized.
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14
This will take awhile, maybe up to 45 minutes.
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15
Stir the onions occasionally paying attention not to let them burn, but don't rush it!
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16
When the onions are really brown and sweet, remove them from the heat and reserve.
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17
Combine the creme fraiche and fromage blanc.
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18
Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick.
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19
Place them on a sheet tray and bake them in the oven for 4 minutes.
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20
Remove the dough from the oven.
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21
Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
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22
Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes.
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23
Sprinkle with chives and serve.
