Classic Tarte Flambée
Alsatian Pizza With Fromage Blanc, Bacon, and Onions
If you’re going to drink Raidis Estate Cheeky Goat Pinot Gris with us in the online wine club this month, then you are absolutely going to need to whip up a batch of these beauties. They’re a delectable flat bread loaded with creamy cheese, bacon and onions that originates in the Alsace region (on the border of France and Germany.) Just don’t go calling them a ‘pizza’ or we could have another world war on our hands…
(Makes about 4)
1 cup fromage blanc
1/2 cup crème fraîche
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
1 quantity of fresh (or bought) pizza dough, divided into four portions
Flour, for dusting
1 medium white or brown onion, very thinly sliced
150g lardons (that’s the fancy French term for good quality bacon cut into little batons.)
Note: If you can’t find fromage blanc (a tangy fresh cheese) you can substitute with 1 1/2 cups quark, or even some ultra thick sour cream or cream cheese blended with sour cream.
If you have a Pizza or Baking Stone, pop in into the oven and turn up the dial to the hottest your oven can get (250C+). Otherwise, just use an oven tray.
Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly mixed. Season with salt and pepper. Whisk in the nutmeg.
Working with 1 piece at a time, set the dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval.
Spread one quarter of fromage blanc mixture over the dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, about 5 – 10 minutes. Serve immediately, and repeat with remaining dough and toppings.