45 min

    A classic from Alsace made from thin pizza dough, topped with bacon, onion, creme fraiche and nutmeg.

    4 people made this

    Serves: 4 

    • 200g bacon, diced
    • 1 onion
    • 150ml creme fraiche
    • 2 tablespoons milk
    • 1 egg yolk (optional)
    • 1 pinch ground nutmeg
    • 1 pinch pepper
    • 1 pizza dough
    • grated Gruyere (optional)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 210 C / Gas 6-7.
    2. Fry the bacon in a pan over high heat without fat for 3 to 4 minutes. Remove from the pan and set to one aside.
    3. Cut the onions into thin slices and fry them in the same pan until translucent, about 5 minutes.
    4. Mix the creme fraiche, milk, egg yolk, nutmeg and a little pepper in a bowl. Roll out the pizza dough as thinly as possible on a floured work surface and place on a baking tray. It doesn't matter what shape the dough is.
    5. Brush with the cream and spread the bacon and onion on top. Sprinkle with a little Gruyere if desired. Bake in the preheated oven until the cream and batter are lightly browned around the edges, 10 to 15 minutes.

    See it on my blog

    Find this recipe on my blog (in French)

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