This Alsatian ‘pizza’ is so delicious, and the crust is so thin and crispy you can eat much more than you might think. This is the traditional recipe, with a fromage frais/sour cream base, but you can mix it up if you want – the crust actually holds up well to some heavier ingredients. You can, of course, also make this vegetarian, just with onions, or add something a bit more hearty, like chopped eggplant, or zucchini. It’s really delicious, and the next time you want to mix up ‘pizza night’ give it a try. : )
from ricardo felintor, in copenhagen dk
- all-purpose flour - 2 cups (250 g)
- vegetable oil - 3 tbsp
- salt - 1/4 tsp
- water - 1 cup
- sour cream - 1 cup
- fresh cheese (fromage frais) - 1 cup
- bacon - 1 cup, cooked and diced
- onion - 3, finely diced
- nutmeg - a pinch
- salt and pepper - use very generoulsy
- In a large bowl, stir together the flour, oil, salt and water very well with a wooden spoon, then set aside. (add more water if it's too dry or more flour if the dough is too sticky)
- In a separate bowl, mix the sour cream and the fromage frais until blended, then stir in the nutmeg, salt and pepper and set aside.
- Preheat the oven to 400 F (200 C).
- In a large skillet, cook the bacon until crispy, then remove from the pan and drain.
- Remove most of the bacon grease from the pan, leaving about 1 tbsp, then saute the onion until it starts to brown, about 3 - 5 minutes, then remove from heat.
- Line two baking sheets with baking paper or aluminium foil, then grease the paper.
- Divide the dough into 2 equal parts, place on baking sheets and form into a large rectangle using your fingers, making the dough as thin as possible.
- Spread the dough with a thin layer of the sour cream/fromage frais mix, then sprinkle the bacon and onions on top.
- Place the baking sheets in the top and bottom thirds of the oven and bake for about 15 - 20 minutes, or until the edges of the dough begin to brown - rotate the pans from top to bottom and back to front halfway through cooking.