Alsacienne Pizza/Flammkuchen/Tarte Flambe

serves 4 - 8

1 roll of pizza crust - or make your own

2-3 medium size onions in thin slices 

2-3 slices of bacon cut into small dices 

Cream fraîche 

Grated cheese  -french Emmental to cover

pepper

Method

Preheat the oven to 240 degrees c.

Rollout the pizza crust

Fry up the onions till golden and place them on top of the pizza, then the bacon

Then some dollop of crème fraîche 

then at last a layer of cheese , a bit of pepper.

Turn the oven down to 200 and bake the pizza for 10-12 minutes

If you are using a traditional pizza oven as below you simply let the heat rise to 260 and it’s ready in 5 minutes:

Serve it straight away

 

Pizza dough

300 gram of flour 

20 gram of yeast

1 tablespoon of olive oil

1/2 tea spoon of sugar 

1/2 tea spoon of salt

150 ml of water

mix all the ingredients well and roll it out to a pizza

Chorizo Pizza

Pizza dough

Ingredients makes 4 pizzas

200 gram / 7 oz Manitoba flour *

300 gram / 10.5 oz 00 type flour

    5 gram / 0.2 oz  fresh yeast or 2 gram / 1/2tsp dry yeast

  10 gram /  2 tsp fine salt

  35 gram / 2 tbsp olive oil

300 ml. / 1 1/4 cup of Lukewarm water

Staccapizza flour for the plates

Method :

Put the lukewarm water and the yeast into a food-processor.  Add the two types of flour and

mix well. Now add the salt and olive oil and mix well till the dough becomes homogeneous.

Transfer the dough to a bowl and cover it with clingfilm and let it rise and rest for about 2 hours  or until the dough has doubled in volume .

When the dough has doubled, cut it into 4 portions and roll it out into 4 pizza bases.

When the base has the desired shape place each  on a plate which has been sprinkled with plenty of 

Staccapizza flour - it makes it easier to transfer the pizza on the pizza stone for baking.

• If you don't have Manitoba flour you can use another strong gluten flour type 00. 

Ingredients for a typical topping:

Tomato sauce for the base

Then add whatever you like such as mushrooms, olives, chorizo , mozzarella and oregano. Don’t add to much tomato sauce and don’t overload the pizza as it will become soggy and difficult to remove from the oven. Keep then pizza oven hot (above 300c/570f for best results and turn down when pizzas are inside the oven (220c/428f). Practice and knowing your oven makes a master!!