Description
While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we’re using bacon, onions, and a creamy cheese mixture as toppings.
Ingredients
- 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
- 4 (5 ounce) balls prepared pizza dough
- 1 large yellow onion, sliced
- 1 cup fromage blanc (French-style fresh cheese)
- ¼ cup creme fraiche
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
Instructions
- Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out
- about 8 minutes. Drain in a strainer; reserve the fat.
- Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly
- 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
- Mix fromage blanc
- creme fraiche
- nutmeg
- salt
- black pepper
- and cayenne pepper together in a mixing bowl.
- Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear
- deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred
- 5 to 7 minutes
- remove from heat. Repeat with remaining dough.
- Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4