Flammkuchen

• 2 cups Flour
• 2- 1/2 Tablespoons Oil
• 23 cups Water
• Oil, For Greasing Your Pans
• 1 clove Garlic
• 1 cup Ricotta
• 1 cup Sour Cream
• 1 whole Large Onion
• 2 Tablespoons Oil
• 10 slices Bacon

1. Mix the dough ingredients together.
2. Divide into two and roll each out as thinly and widely as possible to make the Flammkuchen base.
3. (Make sure it will still fit in your oven.)
4. Oil two baking sheets and place one under each pastry base.
5. Finely chop the garlic and mix with the ricotta and sour cream, in a blender if you want to make it really smooth.
6. Season and spread half of the mixture on to each pastry base.
7. Cut the onion in half, and finely slice each half into crescent moons.
8. Put in a heavily oiled pan and let them soften over a low heat.
9. Chop the ten rashers (slices) of bacon into thin matchsticks and add to the onion pan until they are semi-cooked, and the onions are caramelizing a little.
10. Spread half of the onion and bacon mixture onto each Flammkuche and bake on the middle shelf of the oven at 220 degrees C (430 F) for fifteen minutes, turning halfway if necessary.
11. Its ready once the toppings are slightly browned.
12. Serve, and eat with a knife and fork unless you feel like you can balance that paper-thin crust on your fingers.

flour, oil, water, clove garlic, ricotta, sour cream, onion, oil, bacon

Taken from tastykitchen.com/recipes/main-courses/flammkuchen/ (may not work)