Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I’ve been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own.
Here I’ve cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar. Here’s the Food and Wine recipe for reference.
As you know, my preference is to cook pizza on a Baking Steel. If you don’t have one, I find a cast iron skillet preferable to a sheet pan for getting a crisp crust. Find instructions here for cast iron skillet. Finally, I love the Lahey pizza dough, but use whatever dough you like.
- 1 round (about 8 ounces) pizza dough, see notes above
- flour for dusting
- 3 to 4 tablespoons crème fraîche
- 1 slice bacon, finely chopped and crisped in a frying pan
- 1 teaspoon minced fresh thyme
- 1 red-skinned (or other) potato, thinly sliced on a mandoline
- olive oil for drizzling
- nice sea salt, such as fleur de del, for sprinkling
- For the pizza: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to 550°F or to its hottest setting. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel.
- Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter the bacon and thyme overtop. Layer the potato slices over top, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt.
- Bake pizza until top is blistered, about 5 minutes. Cut and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes