A classic from Alsace made from thin pizza dough, topped with bacon, onion, creme fraiche and nutmeg.
1 person made this
200g bacon, diced
150ml creme fraiche
2 tablespoons milk
1 egg yolk (optional)
1 pinch ground nutmeg
1 pinch pepper
1 pizza dough
grated Gruyere (optional)
Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 210 C / Gas 6-7.
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.
Cut the onions into thin slices and fry them in the same pan until translucent, about 5 minutes.
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.
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.