Method
- Mix all dough ingredients together in a large bowl, then knead on a lightly floured surface until dough is smooth.
- Divide into two halves, then form each half into a ball, coat lightly with olive oil and wrap in plastic wrap. Let the dough rest for 20-30 minutes.
- Roll the dough out as thinly as possible, then cover with a thin layer of schmand.
- Add the onion and bacon as toppings, then bake in a preheated oven at 220C / 425F for about 10 minutes until the crust is golden brown.