Knead well, either by hand or with a machine for 5 minutes (medium speed). The dough should come together nicely. (Too sticky? Add more flour until it cleans the sides of the bowl all by itself.)
Shape into a ball, cover with a kitchen towel and let rest for about 45 minutes at a warm and sheltered place. After the dough has risen, punch it down, divide it into 2 equally sized portions, shape them into neat balls and let them rise again under a kitchen towel for 20 to 30 minutes.
Preheat the oven to 480°F or as hot as your oven permits and place an oiled baking tray on the bottom level, so it gets preheated, too.
For the Topping
Mix crème fraîche and heavy cream with spices (salt, pepper and nutmeg) to taste. Cut red onions into thin semi-rings. Chop the chives finely.
Roll out the dough thinly, using extra flour to prevent sticking. Transfer to hot baking sheet. Spread crème fraîche mix on top, cover with pancetta/bacon/ham and sliced onions.
Bake for about 12 to 15 minutes. It should be golden-brown color.
* No creme fraiche around? No worries. It’s really easy to make: Mix one cup heavy cream with two tablespoons buttermilk. Combine well in glass container and cover. Let stand at room temperature for 8-24 hours, or until thickened. Stir well and refrigerate. Use within 10 days.
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