1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons mascarpone cheese
1/4 cup farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough ( See Baking )
1/2 cup grated mozzarella
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.

In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.

On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.

Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.