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Heat grill to medium-high (about 450° to 500°F).
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Place onion slices in a large casserole dish or on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn to coat onion with oil (be careful not to separate onion rings).
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Place onion slices on grill in a single layer. Close lid and grill for about 3 to 5 minutes, until bottom side has grill marks.
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Turn onion slices over. Close lid and grill for another 3 to 5 minutes, until bottom side has grill marks and onions have softened. Place grilled onions in a bowl or casserole dish and cover with foil to keep warm.
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Stir creme fraiche and ricotta cheese together in a small bowl.
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Punch down dough and divide in half. Roll out each half on a lightly floured surface into a round measuring about 12 inches across.
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Place one dough round on a pizza peel (sprinkle pizza peel first with cornmeal for easier sliding of dough).
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Use tongs to dip a paper towel into a small bowl of olive oil then brush grates with oil.
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Slide dough from pizza peel onto grill grates. Cover and grill for about 2 minutes, until bottom has lightly browned.
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Use tongs to remove dough and place upside down on the pizza peel.
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Spread half of sauce over dough. Top with half of grilled onions and bacon pieces.
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Return flatbread to the grill. Cover and cook about 2 to 3 minutes, until cheese has melted and bottom of crust has browned.
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Repeat with remaining dough and toppings.