Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, And Bacon) Recipe

• 1 cup fromage blanc (see note)
• 1/2 cup creme fraiche (see note)
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 recipe
• or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top
• Flour, for dusting
• 1 medium white or yellow onion, very thinly sliced
• 1/4 pound sliced bacon, cut crosswise into thin strips

1. Set
2. on oven rack 6 to 8 inches from broiler and preheat oven to 550u0b0F (or highest possible setting) for 1 hour.
3. Meanwhile, in a large bowl, whisk fromage blanc with creme fraiche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.
4. Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.
5. Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.

fromage blanc, crueme fraueeche, kosher salt, freshly grated nutmeg, recipe, stretch, flour, white, bacon

Taken from www.seriouseats.com/recipes/2015/02/classic-tarte-flambee-alsatian-pizza-recipe.html (may not work)