Ingredients for a 8"x 16" flatbread:
1/2 cup crème fraîche*
1/2 cup Neufchatel or cream cheese, at room temp.
1/8 teaspoon freshly ground nutmeg
1 teaspoon kosher salt
Freshly ground white pepper, or to taste
8 strips smoked thick-sliced bacon, finely chopped
2 cups white onion, thinly sliced
1 3/4 cup unbleached flour
1 teaspoon baking powder
3 tablespoons olive oil
2 egg yolks
1/2 cup water at room temp.
Heat an oven to 500° with a pizza stone (optional) positioned on center rack.
Mix crème fraîche and cream cheese, nutmeg, salt and white pepper in a bowl. Set aside.
Whisk flour, baking powder and 1 teaspoon salt in a bowl; make a well in the center. Whisk oil, yolks, and 1/2 cup water in another bowl, and pour into well. Using a fork, stir until a loose dough forms. Turn out onto lightly floured surface; knead dough for 1 minute. Add only enough flour to the work surface to keep the dough from sticking. Roll out into an 8"x16" rectangle and place on a parchment paper-lined baking sheet. Spread the cheese mixture over the dough, leaving a 1/2" border around edge. Spread out the onion slices over the surface followed by the bacon. Transfer paper-lined flatbread to pizza stone. Bake until the edges of the dough are browned, 7 - 10 minutes.
* You can make crème fraîche at home: stir one tablespoon buttermilk (check sell-by date) into 1 cup heavy cream in a glass jar. Cover and leave at room temperature until the mixture thickens to the consistency of sour cream. Refrigerate and use as needed. Homemade crème fraîche has a shelf life of up to a month. It is an efficient way to keep whipping cream from spoiling.