Tarte Flambé
This is a pizza in all but name, and it disproves the notion that “creative” pizzas began in California. Creamy, smoky, and crunchy, it's a real winner.
- ½ recipe Pizza Dough
- Flour as needed
- Olive oil as needed
- 1 cup fromage blanc or crème fraîche or ¾ cup
- sour cream thinned with ⅓ cup milk
- ½ cup minced onion
- ½ cup minced bacon
- Salt and black pepper to taste
Instructions:
- Preheat the oven to at least 500°F (600 is better if your oven goes that high), with a pizza stone in place if you have one. Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel. Let it rest while the oven heats.
- Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary. The process will be easier if you let the dough rest occasionally between rollings. If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil. Let the dough rest for 15 to lightly with olive oil. Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
- Spread the fromage blanc on the dough. Sprinkle with onion, bacon, a little salt, and plenty of pepper. Bake until nicely crisp, about 10 minutes; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time.
- Serve hot or, in a pinch, at room temperature.