1 package active dry yeast
2 medium onions, sliced
1 teaspoon sugar
1/4 teaspoon cumin
1 1/2 teaspoon salt
1/2 teaspoon salt
3 cup unbleached flour
pepper, as desired
1 tablespoon butter
1 egg yolk
1 cup water, 120 to 130°F
1 cup sour cream
6 slices bacon, cup up

Combine yeast, sugar, 1 tsp. salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough.

On a work surface lightly dusted with flour, knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl, turning over once to coat with oil. Cover and let dough rise in a warm place for 30 minutes.

Press dough out (using your fingertips) onto a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.

Pinch up edges to make a slight rim (like with a pizza).

Fry bacon until crispy.

Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown.

Sprinkle onion, bacon, cumin, 1/2 tsp. salt and pepper over dough.

Bake at 400°F for 20 minutes. Blend egg yolk and sour cream. Pour over onions.

Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.

Serve warm or at room temperature.

8 Servings.