Hush, baby, my dolly, I pray you don’t cry,
And I’ll give you some bread, and some milk by-and-by;
Or perhaps you like custard, or, maybe, a tart,
Then to either you’re welcome, with all my heart.
Bacon and Onion Tart
8 bacon slices, chopped
5 cups sliced onions (about 3 large)
1 large egg
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon caraway seeds
1. Preheat oven to 400°F. Saute bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and saute over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
2. Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
3. Roll pizza dough out on lightly floured surface to 13×10-inch rectangle. Transfer to baking sheet.
4. Spread onion mixture over dough, leaving 1/2-inch plain border around edges.
5. Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
approx 2 cups all purpose flour
3/4 teaspoon salt
3 tablespoons olive oil
1. Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
2. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface.
3. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.
4. The dough can be made 1 day ahead. Store in airtight container in refrigerator. When ready shape dough and top.