Instructions: FOR DOUGH: Mix flour, 3/4 cup water, salt and oil in large bowl. Add more water by tablespoons if dough is very dry. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 3 minutes. Wrap in plastic and refrigerate overnight. Bring to room temperature before continuing.

FOR TOPPING: Prehat oven to 500F. Saute bacon in heavy large skillet over medium-low heat until brown, about 10 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Add onions to skillet with bacon fat and saute over medium heat until tender and light brown, about 10 minutes.

Remove from heat. Puree cottage cheese in blender until almost smooth.

Transfer to large bowl. Add creme fraiche, oil. salt, nutmeg and pepper; stir to blend.

Divide dough into 4 equal pieces. From each piece into ball; flatten into disk. On lightly floured surface, roll out 1 disk to 12-inch round. Place round on pizza pan or baking sheet. Repeat with remaining dough pieces, placing each round on separate pizza pan or baking sheet. Divide cream mixture among rounds, spreading to within 1 inch of edge. Top each with bacon and onions. Working in batches, bake pizzas until cream bubbles and begins to brown, about 12 minutes.

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