You will need:
Active Dry Yeast
Dried Thyme (Fresh is great if you can get it - adjust the amount)
Salt, Pepper, Sugar/Honey
You have options with this recipe - either use a pre-made pizza dough (I like the one WFM makes) or make your own:
1 c warm water (110*)
1 T Olive Oil
1 tsp salt
1 1/2 tsp sugar or honey
3 c bread flour (all purpose can be used if all you have)
2 tsp active yeast
Sprinkle yeast over water with sugar and let stand for 5 minutes. Add flour and salt to bowl of mixer (or old school in big bowl), add yeast to it and mix until combined. Use the dough hook when doing this and once a ball is formed let it run for about 5 minutes to made the dough elastic. Take out onto lightly floured board, knead into a ball that is springy and elastic. Place in oiled bowl and cover with kitchen towel. Let rise for about an hour (or do a slow rise in the refrigerator for 24 hours - if you do this you must let it sit at room temp for an hour after removing from refrigerator), punch down and knead again. Roll out as thin as possible and place on oiled baking sheet. Let stand for 30 minutes.
Tarte Flambee Topping
2 c sliced onions - I like to use sweet onions.
1-2 T Olive Oil
1 T butter
Cook onions over very low heat until carmelized. Stir often. This can take up to an hour.
Add to the onions:
1 tsp or more to taste dried thyme, crushed in palm of hand
Salt and Freshly Ground Black Pepper
Spread on top of the dough:
1 c Fromage Blanc (more or less to taste)
Top with onions
Take 1-2 slices of high quality bacon, snip into small pieces and place on top.
Bake in a preheated 500* oven (on a pizza stone if you have one) for approximately 10 minutes - check it often so it doesn't burn and to make sure it cooks completely. Slice and enjoy with a nice glass of wine.