Post by Debbie on Jun 7, 2012 0:57:56 GMT -5
For the Dough
3 cups all purpose flour
1-1/2 tsp. yeast
1 tsp. salt
1 TBS. vegetable oil
1 cup lukewarm water
For the Topping
8 ounces bacon sliced crosswise into 1/4 inch pieces
2 pounds yellow onions (about 4 medium large)
peel and dice into 1/2 inch
pinch of sugar
1 tsp. salt divided
1 1/2 cups sour cream
2 eggs
ground nutmeg and black pepper to taste
Fry the bacon is crisp around the edges, remove with a slotted spoon and drain on paper towels.
Pour off all but 3 TBS. of fat from the skillet.
Add the onions, sugar, 1/2 teasp salt and saute over medium heat until the onions are completely soft and just beginning to caramelize around the edges.
Remove from heat cool completely.
In a medium bowl, stir together the sour cream, eggs, 1/2 teasp salt and black pepper to taste.
Line 12 by 17 inch baking sheet pan with parchment paper.
Stretch and pat dough out to cover entire sheet.
Spread the cooled onions over the dough.
Sprinkle with the cooked bacon.
Pour the sour cream over the top let stand in warm place while you preheat the oven to 425 degrees.
Bake for 25 to 35 minutes or until the topping is firm and dough is golden.
3 cups all purpose flour
1-1/2 tsp. yeast
1 tsp. salt
1 TBS. vegetable oil
1 cup lukewarm water
For the Topping
8 ounces bacon sliced crosswise into 1/4 inch pieces
2 pounds yellow onions (about 4 medium large)
peel and dice into 1/2 inch
pinch of sugar
1 tsp. salt divided
1 1/2 cups sour cream
2 eggs
ground nutmeg and black pepper to taste
Fry the bacon is crisp around the edges, remove with a slotted spoon and drain on paper towels.
Pour off all but 3 TBS. of fat from the skillet.
Add the onions, sugar, 1/2 teasp salt and saute over medium heat until the onions are completely soft and just beginning to caramelize around the edges.
Remove from heat cool completely.
In a medium bowl, stir together the sour cream, eggs, 1/2 teasp salt and black pepper to taste.
Line 12 by 17 inch baking sheet pan with parchment paper.
Stretch and pat dough out to cover entire sheet.
Spread the cooled onions over the dough.
Sprinkle with the cooked bacon.
Pour the sour cream over the top let stand in warm place while you preheat the oven to 425 degrees.
Bake for 25 to 35 minutes or until the topping is firm and dough is golden.