Remove the dough from the refrigerator. Divide the dough in half and form it into two balls.
Let the dough rise for about 2 hours or until it has doubled in size.
Preheat the oven to the highest temperature possible.
Carefully stretch the dough into twelve inch flat rounds by pulling underneath, trying not to deflate it. Place eqach round on parchment paper.
Brush with olive oil and top with the creme fraiche, sauted onions, lardons (fried bacon), guryere cheese and nutmeg.
Bake on the parchment paper on a pan or pizza stone in the oven until golden brown, about ten minutes.