One Of My Favorite Foods

From Wolfgang.

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PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON
Makes 1 pizza, 8 to 12 slices

1 teaspoon extra-virgin olive oil
3 strips bacon, cut crosswise into 1/2-inch pieces
1 small yellow onion, thinly sliced
1/4 cup farmer's cheese
2 tablespoons mascarpone cheese
Freshly ground black pepper
Ground nutmeg
1 ball (6 ounces) Pizza Dough (recipe follows)
4 ounces mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh thyme leaves

Put a pizza stone on the oven's middle rack and preheat the oven to 500 degrees F.
In a medium saute pan, heat the oil over medium heat. Add the bacon and saute, stirring occasionally, until very crispy, about 5 minutes. With a slotted spoon, remove the bacon and transfer to a paper towel-lined plate.
Carefully pour off all but 2 tablespoons of fat from the pan. Place the pan over medium-high heat. Add the onion and saute, stirring frequently, until well browned, 8 to 10 minutes. Transfer to another paper towel-lined plate.
In a small bowl, stir together the farmer's cheese and mascarpone. Season to taste with pepper and a hint of nutmeg. Set aside.
On a floured pizza paddle or rimless baking sheet, stretch or roll the dough as thinly as possible, forming a circle 14 to 15 inches in diameter. Evenly spread the cheese mixture over the dough, leaving a 1/2-inch rim. Sprinkle with the mozzarella and Parmesan, then evenly distribute the bacon, onions, and thyme.
Carefully slide the pizza from the paddle or baking sheet onto the pizza stone. Bake until the crust is nicely browned, 8 to 10 minutes.
Slide the paddle or baking sheet under the pizza and remove it from the oven. Slide onto a cutting board and, with a pizza wheel or a large, sharp knife, cut into slices. Serve immediately.

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PIZZA DOUGH

Makes enough for 4 pizzas
1 packet dried yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F.
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
In a food processor fitted with the stainless-steel blade, combine the flour and salt. Add the yeast mixture, oil, and remaining warm water; process until a ball forms.
Turn the dough out onto a clean work surface and knead by hand until smooth and firm, 2 to 3 minutes. Cover with a clean, damp towel and leave at cool room temperature to rise until it stretches when lightly pulled, about 2 hours.
Divide the dough into 4 balls, each weighing about 6 ounces. With your hands, work each ball into a snug, even shape by pulling down its sides all around and tucking them under, repeating 4 or 5 complete rotations. Then, on a smooth, unfloured surface, roll the ball under your palm until the top feels smooth and firm, about 1 minute.
Put the dough balls on a tray, cover with a clean, damp towel, and leave to rest at cool room temperature for 1 hour. At this point, you can use them or wrap in plastic and refrigerate for up to 2 days.