August 19, 2020

Creme Fraiche and Bacon Tarte Flambee

Creme Fraiche and Bacon Tarte Flambee is a French style pizza topped with creme fraiche, fontina cheese, red onion, thyme, and bacon. It is a lovely change from the typical Italian style pizza, that bacon lovers will especially enjoy.

The Equipment You’ll Need

A Bread Machine- I really love making pizza dough in my bread machine, since it does everything from heating up the ingredients to activate the yeast to kneading and rising the dough.
A Food Scale- This is invaluable for making sure you’re using the right amount of flour.
A Pizza Peel- You’ll need this to get your pizza in and out of the oven.
A Pizza Stone- You’ll need this to bake your pizza to perfection.

The Ingredients You’ll Need to Make Creme Fraiche and Bacon Tarte Flambee

Active Dry Yeast- You’ll need active dry yeast, not quick acting yeast for this recipe.
All Purpose Flour- I use all purpose flour for this pizza recipe.
Extra Virgin Olive Oil- I like California Ranch olive oil. It’s nice and mild without a bitter flavor that some cheaper olive oils have.
Creme Fraiche- You can find this in the fancy cheese section of better markets.
Nutmeg- I like to grate my own for fresher flavor.
Cream Cheese- I microwaved it for a minute so it was easy to spread.
Bacon- I used Niman Ranch bacon. The pieces are nice and thick.
Fontina – I used Italian fontina cheese.

How I Made my Tarte

First, I made my dough.
Next, I rolled out the dough and brushed it really well with olive oil. This makes the crust so nice and crispy and golden brown.
Then, I put on all the toppings, spreading them to the very edge of the pizza.
Finally, I baked the pizzas and served them for lunch.

This Creme Fraiche and Bacon Tarte was truly delicious. It was even good cold, straight from the refrigerator. This pizza is so unique and certainly nothing that any of my restaurants serve. I know I won’t be traveling any where for a long time, but today I felt as though I was dining in a French bistro. If you love pizza, you must try this bacony, cheesy delight!

Creme Fraiche and Bacon Tarte Flambee

A thin crust pizza topped with creme fraiche, bacon, red onion, thyme, and Italian fontina.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Rising time 1 50

Course Main Course

Cuisine French

Servings

Equipment

Bread Machine
Pizza Stone

Ingredients

1 cup water
3 tbsp. extra virgin olive oil
3 cups all purpose flour (360g)
1 tsp. honey
1 tsp. salt
2 tsp. active dry yeast
5 ounces very softened cream cheese
⅓ cup creme fraiche
¼ tsp. nutmeg
½ tsp. kosher salt
¼ tsp. black pepper
6 strips chopped bacon
1 cup chopped red onion
2 cups shredded fontina cheese
1 tbsp. fresh thyme

Instructions

Put the water, one tablespoon of the oil, flour, yeast, honey, and salt in your bread machine in the order suggested by your manufacturer.
Use the dough cycle to knead and rise your dough.
Remove the dough from the bread machine after the dough cycle has completed and divide the dough into 3 balls. This recipe uses 2 of the balls to make 2 12 inch pizzas.
On a floured parchment lined pizza peel, roll the dough into a 12 inch circle. Brush it with one tablespoon of olive oil. Cover with plastic wrap and let rise for 30 minutes. Repeat with second ball of dough.
Meanwhile, preheat the pizza stone and oven to 425 degrees.
Mix together the creme fraiche, cream cheese, nutmeg, salt, and pepper and spread it evenly over both crusts. Sprinkle the bacon and onion all over.
Bake the pizza 15 minutes, add the fontina, and bake 5 minutes more. Sprinkle with thyme and serve.