Alsatian “Flammenküche”

There are only two type of pizza I like and won't mind eating them a lot, this Alsatian specialty called Flammenküche, and the Italian simple and classic Pizza Margherita. I like them both for their simplicity , mild taste, and the thin crust. I am lucky that I am not alone to enjoy them, because all my family love them as well. If you never made Flammenküche before, I encourage you to try it, it might becoming your favorite as well.  

For YeastSpotting!

Recipe from: Country Cooking Of FRANCE
By: Anne Willan
Serve: 4- 6

For Pate À Pain:
1⅔ cups/200 gr flour, more as needed
½ tsp dry yeast
½ tsp salt
6 tbs/90 ml lukewarm water
1 egg
1 tbs olive oil

For Topping:

1 tbs vegetable oil

1 cup/250 ml Crème Fraîche

2 onions, very thinly sliced (I only used 1 onion)

6-ounces/170 g piece lean smoked Bacon, or Turkey Bacon, cut into thin lardons

freshly ground black pepper

Place flour and salt in a mixer bowl, make a well in the center, pour water into the well, sprinkle the yeast on top, and leave for 5 minutes, or until the yeast is dissolved.

Meanwhile, mix the egg, and oil with fork, add them to the water/well. Knead using dough attachment on a lowest setting until the dough is very elastic, about 5 minutes. Transfer to a large lightly oiled bowl, cover with plastic warp. Let rest at room temperature for 45 minutes to an hour.

Preheat the oven to 450⁰F. Set the pizza stones on a lowest rack in your oven.

When the dough has risen, knead lightly to knock out the air. Roll out pâte à pain into a thin rectangle (12"x15"), or any shape, transfer into baking or pizza peel that has been sprinkled with cornmeal. Spread the crème fraîche almost to the edge of the dough. Scatter with the onion, top with the bacon or turkey  lardons, sprinkle in black pepper. Slide directly on top of pizza stones, and bake for 15 - 20 minutes. Transfer tart to a wooden board, cut and serve immediately while it is hot.