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Flammkuchen (French – German Pizza)

Flammkuchen (pronounced flam-KOOK-en) in German, or Flammekueche (pronounced flam-KOOCHE) or tarte flambé in French, comes from the Alsace region of France (just across Germany’s southwestern border with France).
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Ingredients
  

For the Dough:

  • 2 cups unbleached all-purpose flour
  • ½ tsp. salt
  • ½ cup water
  • 2 tbsp. olive oil

For the Toppings:

  • 1 cup crème fraîche, 1 cup Greek yogurt or slightly over 1 cup plain yogurt, strained
  • ¼ tsp. nutmeg
  • ¼-pound bacon, diced
  • 2 onions, halved and thinly sliced
  • Ground black pepper
  • Cornmeal, for the pan

Instructions
 

  • Pre-heat oven to 500°F.
  • In a large bowl, mix together flour, salt, water and oil.
  • Mix until a dough begins to form; turn the dough out onto a lightly floured surface and knead until it is soft and smooth; 3 - 5 minutes; set the dough aside and cover with a towel.
  • In a small bowl, mix together crème fraîche and nutmeg; set aside.
  • In a large sauté pan, sauté bacon, over medium high heat, until it is cooked about halfway to crisp; 2 - 4 minutes.
  • Remove the bacon, keeping the grease in the pan, to a paper towel lined plate; set aside.
  • Place the sliced onions into the hot bacon grease and sauté, over medium heat, stirring occasionally, until caramelized; 10 minutes.
  • Remove the pan from the heat.
  • Roll and stretch the dough out into a rectangle; roughly 11 x 16-inches.
  • Place the dough onto a large baking sheet which has been generously dusted with cornmeal.
  • Spread the crème fraîche mixture over the crust, leaving just a little bare crust border.
  • Distribute the caramelized onions over the crème fraîche, and sprinkle the bacon over the onions.
  • Finish everything off with a dusting of black pepper.
  • Place the pizza into the pre-heated oven and bake for 15 - 20 minutes, until the pizza is crisp and the edges are starting to darken.
  • Remove from the oven, cut and serve immediately.

Notes

To strain the yogurt, place in a couple layers of cheesecloth, in a fine mesh sieve, over a bowl, for 20 - 30 minutes.