1. For Dough: mix flour, 3/4 c water, salt and oil in large bowl.
2. Add more water by tablespoons if dough is very dry.
3. Turn out onto lightly floured surface and knead until smooth and elastic, about 3 minutes.
4. Wrap in plastic and refrigerate overnight.
5. Bring to room temperature before continuing.
6. For Topping: Preheat oven to 500 degrees.
7. Saute bacon in heavy large skillet over medium-low heat until brown, about 10 minutes.
8. Using slotted spoon, transfer bacon to paper towels, drain.
9. Add onions to skillet with bacon fat and saute til tender and brown.
10. Remove from heat.
11. Puree cottage cheese in blender until almost smooth.
12. Transfer to large bowl.
13. Add creme fraiche, oil, salt, nutmeg and pepper.
14. Stir to blend.
15. Divide dough into 4 equal pieces.
16. Form each piece into ball; flatten into disk.
17. On lightly floured surface, roll out 1 disk to a 12 inch round.
18. Place round on baking sheet and repeat with remaining dougn pieces.
19. Divide creme mixture among rounds, spreading to within 1 inch of edge.
20. Top each with bacon and onions and bake until bubbly and brown, about 12 minutes.