Flammekueche – Alsatian Pizza with Onions And Bacon Recipe

1. First thing is to make the dough. Activate the yeast by adding it and the sugar to the warm water and allowing it to bloom until bubbly and foamy. About 10 minutes. 
2. In a stand mixer with the paddle or the dough hook combine the oil, salt, and yeast mixture, followed by the flour, mixing until the dough becomes a shaggy ball. **Remember to start with the wet and add the dry ingredients.**
3. Dust your work surface with flour and turn the dough out onto the floured surface. Knead by folding and rolling the dough for about 2 minutes - until it feels solid and springy, but not a hard dough ball which indicates over-kneading. Once the dough is smooth and elastic, put it back into the mixing bowl and cover with plastic wrap or a tea towel for an hour, until doubled in size. 
4. While your dough is rising, make the fillings. Slice the bacon into thin strips and pre-cook them until they are starting to crisp, over medium heat. Drain on a paper towel. Reserve some of the bacon grease and you can optionally cook the onions until caramelized unless you prefer your onions slightly crisp and sharp. 
5. In a bowl, combine the egg yolk, fromage blanc, crème fraiche, and nutmeg. 
6. Place a baking stone or pizza stone onto the grill and preheat to 400°F. 
7. Divide the dough into 2 to 4 portions. Roll them out as thin as possible, 1/8 to 1/16 inch thick. The shape depends on your skill and the shape of the pizza/baking stone you are using, but it’s not super important, just make sure that your dough fits on the stone. Sprinkle the pizza peel and stone with cornmeal. transfer the dough to the preheated pizza stone using the peel and bake for about 4 minutes. Repeat with the remaining dough.
8. Once a dough portion has been baked, top it with the cream mixture, bacon, and onion slices. Bake for an additional 6 to 8 minutes, or until the dough has crisp edges and the toppings are hot. Serve. 

I have heard of Flammekueche before, but I have never made it. What an experience. Fresh and delicious, everything you could imagine pizza to be if it were from France and Germany. It was a lot lighter than expected, unlike Italian Pizza that can be heavier, though no less delicious. Traditionally it’s only served with bacon and onion, however, the addition of mushrooms, fresh herbs, and even cheeses like gruyere or emmental are not uncommon. Do you make Tarte Flambée or have a super traditional recipe from somewhere? Share your best traditional recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!