Ingredient: white or red onion, thinly sliced

Nestled on the border of France and Germany is a little area known as the Alsatian (All-Say-Shun) region. There, cultures have collided, blended, and meshed to create some of the most unique culinary experiences. One such specialty is the Flammekueche, also known as the Alsatian Pizza, or Tarte Flambée. A combination of baked flat dough topped with fresh cheese known as fromage blanc, bacon, and onions. All of this is baked to a crisp perfection.

The most underrated and underused topping in every pizzeria is the onion. The flavor potential of this glorious root can be either bold or a sublime succulent whisper, but it is usually taken for granted.

Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is pure and uncomplicated. Typically made on a piece of thin, rolled-out bread dough, it has only three or four other main ingredients: the sour cream, cheese, onion and the bacon.

But don’t let the few ingredients fool you because they’re wonderfully paired. The creamy, slightly sharp sour cream is tamed by the sweet onions and salty bacon.

Print Recipe

Flammekueche - Alsatian Pizza w/ Onions & Bacon

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

European

Keyword

Alsatian pizza w/ bacon & onions

Servings

MetricUS Imperial

Ingredients

Potato Pizza Crust

• 1/3 cup (85 gm) potato, cooked & mashed
• 1/4 cup lukewarm water
• 1 1/4 tsp active dry yeast
• 1 1/2 tsp butter,
• 1/2 tsp salt
• 1/3 cup sour cream
• 1 1/2 cup flour

Caramelized Onions

• 1 Tbsp oil
• 500 gm white or red onion, thinly sliced
• 1/4 tsp salt
• 1 3/4 tsp cider vinegar
• 4 tsp brown sugar

Bacon & Sauce

• 6 slices bacon
• 3 cloves garlic, minced
• 2/3 cup sour cream OR Greek yogurt
• 200 gm Gruyere cheese, grated or cheese of your choice
• black pepper for sprinkling

Course Main Dish Cuisine European Keyword Alsatian pizza w/ bacon & onions Servings MetricUS Imperial Ingredients Potato Pizza Crust 1/3 cup (85 gm) potato, cooked & mashed 1/4 cup lukewarm water 1 1/4 tsp active dry yeast 1 1/2 tsp butter, 1/2 tsp salt 1/3 cup sour cream 1 1/2 cup flour Caramelized Onions 1 Tbsp oil 500 gm white or red onion, thinly sliced 1/4 tsp salt 1 3/4 tsp cider vinegar 4 tsp brown sugar Bacon & Sauce 6 slices bacon 3 cloves garlic, minced 2/3 cup sour cream OR Greek yogurt 200 gm Gruyere cheese, grated or cheese of your choice black pepper for sprinkling

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pizza Crust

1. Cook potato, peel & mash. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.

Caramelized Onions

1. In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Remove from skillet & set aside.

Bacon / Cheese

1. In skillet, sauté bacon until it is halfway to crisp, 2-4 minutes. Remove bacon to drain on paper towel. Break or cut bacon into small pieces. Grate cheese.

Assembly

1. Preheat oven to 375 F.
2. On a large sheet of parchment paper, roll or press dough into 4 ovals. Transfer with paper to a baking sheet.
3. Add minced garlic to sour cream & spread over crust, leaving a small border. Distribute onions & bacon evenly over sour cream. Top all with grated cheese & a sprinkling of black pepper.
4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice.