Preheat your oven, bringing the baking stone to 370 °C (700 °F). You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Using a whisk, combine the crème fraîche and fromage frais, along with ground pepper, to taste. Set aside.

Tip: Your cream should be fairly spreadable, but if it’s too firm, add more cream until it has the consistency of thick whipped cream. 

Coat the bottom of a medium-sized pan in extra-virgin olive oil and place it on the stovetop on high heat; add the onion slices and caramelise until golden brown, about 7 to 10 minutes.

Place a dough ball on a lightly-floured work surface. Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 12-inch (30-centimetre) round. You can leave your stretched pizza base on the counter or transfer it to a lightly-floured peel for topping.

With the back of a spoon, spread half of the cream mixture on the pizza, then sprinkle half of the raw bacon on top, distributing it evenly over the cream. Add half of the caramelised onions, half of the minced shallot, a sprinkle of flaky salt and a drizzle of extra-virgin olive oil.

Launch the pizza into the oven and cook for 60 to 90 seconds, turning it every 20 seconds for an even bake. (And be sure to let that crust char and bubble!)

Slice, serve and enjoy. Repeat the steps with your second dough ball.