Hungarian pizza

This was inspired by the Toki pompos we used to eat in December at the Christmas market in Budapest. I know it's not the authentic thing. For one, I couldn't even begin to prepare that without a proper wood-fired oven. But well, for me it recaptured the concept sufficiently well.

Ingredients
dough:
1 tsp yeast
0.5 tsp sugar
0.75 tsp salt
0.5 cup lukewarm water
2 cup flour
2 tbsp sour cream
oil

topping:
4 tbsp sour cream
2 cloves garlic
0.25 tsp salt
one small yellow onion
4 strips of cooked bacon
6 oz shredded mozzarella

Preparation
Crush the garlic to a smooth mash with the 0.25 tsp salt, and mix it with the sour cream for the topping. Set aside and allow it to equilibrate to room temperature.

Bloom the yeast with the sugar and water. When frothy, add the flour, salt and sour cream. Mix until it comes together into a ball, knead for 5 minutes, adding flour if necessary. A soft, elastic dough should result.

Coat with oil lightly and cover in a bowl. Set aside until double in size. Punch down and press into an oiled pizza pan. Spread lightly with oil. Cover with foil and allow to rise again for 20 minutes.

Preheat the oven to 375 F. Peel and slice the onion into strips. Cut the bacon into 1 inch squares.

Top the dough with the garlicky sour cream. Sprinkle the onion and bacon onto it.

Bake for 15 minutes, then top with the mozzarella and bake for another 5 minutes, and finish by broiling it until the cheese is bubbly and the bacon and onions are cooked.

Serve with extra sour cream to dip into!