Recipe submitted by Alexandra Stafford of Alexandra’s Kitchen.
“For weeks, the dangling photo of an Alsatian pizza taunted me, reminding me every time I opened the door to add crème fraîche and speck to my grocery list. But before long, the page became as much a fixture on the door as the photos and schedules and kindergarten artwork that I stopped seeing it. I had forgotten about the pizza altogether until a few weeks ago, when I came across a recipe in Baking Chez Moi for apple tarte flambée, Dorie Greenspan’s sweet twist on the Alsatian specialty, which classically calls for fresh cheeses, cured meat, and raw onions. Greenspan’s passage reminded me of that F&W recipe, which I made immediately. The paper-thin potatoes require no pre-cooking, and a drizzle of olive oil and sea salt overtop renders additional cheese unnecessary. This has to be one of my all-time favorite pizzas (feeling bold!) though I have no doubt the fresh potatoes play a role here. Also bacon. And crème fraîche.”