Alsatian Pizza with Gruyere (Flammekueche)

Name: Alsatian Pizza with Gruyere (Flammekueche)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 2 1/2 cups (375 g) unbleached all-purpose flour; 1 tsp instant yeast; 1 tsp salt; 1/2 cup (125 ml) warm water; 1/2 cup (125 ml) pale ale, at room temperature; 2 onions, thinly sliced; 1 tbsp (15 ml) vegetable oil; 6 tbsp (90 m) crème fraîche, at room temperature; 7 oz (200 g) thick slices bacon, cut into 1/2-inch (1 cm) pieces; 2 oz (55 g) Gruyère cheese, grated

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Preparation 30 MIN

Cooking 30 MIN

Raising 2 H 15 MIN
Servings 2

A recipe from the Alsace region of France, we've taken the classic tarte flambée and gave it a gruyere cheese twist.

Ingredients
Preparation

Ingredients

Dough

2 1/2 cups (375 g) unbleached all-purpose flour
1 tsp instant yeast
1 tsp salt
1/2 cup (125 ml) warm water
1/2 cup (125 ml) pale ale, at room temperature

Toppings

2 onions, thinly sliced
1 tbsp (15 ml) vegetable oil
6 tbsp (90 m) crème fraîche, at room temperature
7 oz (200 g) thick slices bacon, cut into 1/2-inch (1 cm) pieces
2 oz (55 g) Gruyère cheese, grated

Preparation

Dough

In a large bowl with a wooden spoon or in a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the water and beer. Mix until the dough forms a soft ball. On a lightly floured work surface or in the stand mixer, knead the dough for 5 minutes or until smooth.
Form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth and let rise in a warm, humid spot for 2 hours or until doubled in volume.

Toppings

Meanwhile, in a large skillet over medium-low heat, soften the onions in the oil until translucent. Set aside in a bowl.
Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C).
Divide the dough into 2 equal parts. On a lightly floured work surface, roll out one piece of dough to form a 15 x 10-inch (38 x 25 cm) oval. Place on a sheet of parchment paper. Repeat with the second piece of dough. Cover with an inverted baking sheet or plastic wrap and let rest for 15 minutes.
Spread the crème fraîche over the dough. Generously season with pepper. Top with the onions, bacon and cheese.
Place 1 flammekueche at a time (with the parchment paper) on the pizza stone. Cook for 8 to 10 minutes or until the dough is cooked and golden and the toppings are beginning to caramelize.