Pfaffenglueck ("Parson'S Luck") German Cold Pizza - cooking recipe

Ingredients

2 german krauterfladenbrot rounds flat bread or 2 other soft round herb flavored flat bread (such as a pita bread)
3/4 cup creme fraiche or 3/4 cup sour cream
1 cup white onion, slivers (preferably sweet onion)
1 teaspoon apple cider vinegar, approximately
salt, to taste
pepper, to taste
1 pinch granulated sugar, to taste
Toppings
1 cup shredded white cheese, to taste (such as Swiss or Gouda, or a mixture)
4 tablespoons crumbled crisp cooked bacon, approximately
4 tablespoons finely chopped fresh parsley, approximately
1 1/2 1 1/2 cups cooked corn (cold) or 1 1/2 cups chopped ham, chunks approximately

Preparation

Mix together creme fraiche and slivered onions well and season to taste with salt (about 2 shakes), pepper (about 8 shakes), and apple cider vinegar- using an ordinary eating teaspoon to measure the vinegar.
Add a small pinch of sugar to taste- just a small amount- you don't want this to be a sweet dish.
Chill 10 minutes while you prepare the bread and get out your toppings.
Try to have your Kraeuterfladbrot slightly warm (freshly baked and slightly cooled is best)- and split them horizontally (like an English Muffin would be cut)- into 2 flat rounds each (NOTE: If using pita rounds, then don't split them - use a whole pita per serving).
Spread each of the 4 rounds with an equal portion of the creamy onion mixture- you might not need it all (cover like a pizza sauce).
Sprinkle each pizza with shredded cheese evenly, to taste.
Sprinkle mushrooms, corn or diced ham over the top, to taste (these would not be mixed, but you know- it's your kitchen- if you want to combine several toppings, go for it).
Sprinkle with bacon rather heavily, to taste- about a Tbsp on top of each.
Sprinkle with fresh chopped parsley, trying to get a small mound of it in the center.
Serve immediately- these are not heated.