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Tarte Flambée Pizza

2 servings
Prep time: 1 hour (includes chill time)
Cook time: 30 minutes

Directions

Ingredients

  • Cream Fraiche, 2 oz
  • Ricotta cheese, 4 oz
  • Mozzarella cheese, 6 oz
  • Parmesan cheese, 2 oz
  • 6 oz bacon, diced and partially rendered
  • ½ yellow onion, cooked
  • 2 Tablespoons chives, sliced for garnish

Special Note

In terms of cooking methods, consider the pizza oven.  The one I use at home gets very hot — 900 degrees hot!  — and cooks the pizza very quickly.  It takes about 30 minutes to come to temperature using a combination of hard wood and charcoal.  If you don’t have a pizza oven, turn your home oven to its hottest bake setting, usually 500 degrees.  If have a convection oven, turn that on as well.  If you have a pizza stone, this is a great recipe for it; if not, there are some affordable pizza screens/ dishes, which include little holes on the bottom made especially for cooking pizza at home. Alternatively, you can use a cookie sheet; lightly grease the bottom to help the pizza cook.  I prefer a pizza stone because does a good job retaining heat; your pizza can get a better cook on the bottom, helping it hold up to the ingredients on top. 

Procedure 

  • Start off by slicing onion and dicing up the bacon. In a sauté pan over medium heat, cook bacon until about halfway rendered; transfer out of the pan and set aside to cool but leave the rendered fat.  Add in sliced onion and cook until transparent; remove from heat and set aside to cool as well. 
  • Once hot ingredients are cool, it’s time to stretch the pizza dough. Use a clean work surface dusted with flour, press down on the dough using your fingers so it is flattened evenly. Use a rolling pin to roll out the dough, turning 90 degrees often so it maintains a round shape. Stretch the dough by gently pulling when flat on a floured surface; consider stretching the dough by making your hands into fists and stretching the dough using your knuckles.  This is a bit tricky and takes some practice, but once you get it down, it’s my preferred method.  Finished dough should be very thin but free of holes and tears.
  • Once the dough is stretched, transfer to a lightly floured pizza peel (or if you’re baking on a pizza tin or cookie sheet, lay it directly onto the surface since you won’t be transferring to a pizza stone). 
  • Spread the cream fraiche evenly over the dough and use the back of a large spoon to effectively do this.  Leave about ½ inch – 1 inch of crust around the perimeter. Next goes the mozzarella cheese, followed by the onions and then bacon.  Last, use a dollop of the ricotta throughout and top with freshly-grated parmesan.
  • Cooking times will differ depending on how the pizza is cooked.  I use a pizza oven so the dough cooks very rapidly — about 3 minutes.  If using a home oven, expect 10-12 minutes of bake time. 
  • When the pizza comes out of the oven, top with cut chives and cut into slices.  Enjoy!
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