Creme Fraiche and Bacon Tarte Flambee
A thin crust pizza topped with creme fraiche, bacon, red onion, thyme, and Italian fontina.
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.
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