It’s no secret that I love making pizza, and Flammekuechen, the Alsatian version of a thin-crust pizza made with cream, onions and bacon, is a favorite, to bake in my wood-fired oven. Alsatian bacon and onion tart is absolutely delicious and once you try it, you just get addicted to it! In this version You can make the recipe lighter by replacing the traditional cream with non-fat yogurt or fromage blanc and steaming the onions instead of sweating them in fat. However, on a chilly night you might just feel like adding back the cream and sweated onions. In the end, in the winter, we need some calories! Serve with a green salad and a class of chilled Riesling and transport yourself to Alsace! To prepare this Alsatian bacon and onion tart you’ll need a baking stone, a steamer,a wooden pizza peel and a metal pizza peel or a large metal spatula.
1⁄2 cup crème fraîche
1 cup fromage blanc or cream cheese at room temperature
1⁄8 tsp. nutmeg, freshly grated
1 tsp. kosher salt, plus more to taste
Freshly ground white pepper, to taste
1 3⁄4 cups flour, plus more for dusting
1 tsp. baking powder
3 tbsp. olive oil
2 egg yolks
8 strips smoked bacon, finely chopped
1 medium white onion, thinly sliced
Heat an oven to 500° with a pizza stone positioned on center rack. Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside. Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center. Whisk oil, yolks, and 1⁄2 cup water in another bowl, and pour into well. Using a fork, stir until a loose dough forms. Turn out onto lightly floured surface; knead dough for 1 minute.
Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12″ circle, and place on a parchment paper—lined baking sheet. Spread 1⁄2 cup cheese mixture over circle, leaving a 1⁄2″ border around edge. Sprinkle with a little of the bacon and onions. Transfer dough (on parchment paper) to pizza stone. Bake until lightly browned and crispy, 8–10 minutes. Repeat. Finally serve your Alsatian bacon and onion tart, possibly hot or, if you prefer, at room temperature.