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.”
Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar.
- 1 round pizza dough
- flour for dusting
- 3 to 4 tablespoons crème fraîche
- 1 slice bacon finely chipped and crisped in frying pan
- 1 teaspoon fresh thyme minced
- 1 red-skinned potato thinly sliced with a mandoline
- olive oil for drizzling
- sea salt for sprinkling
- Pull out pizza dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
- Place a baking sheet or pizza stone in the top third of the oven and preheat the oven to 550 degrees Fahrenheit or to its hottest setting.
- Gently shape dough into a 10"-12" disk handling it as minimally as possible. Arrange dough on parchment-lined baking sheet.
- Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter bacon and thyme overtop. Layer the potato slices over, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt. Bake the pizza until top is blistered, about 5 minutes. Cut and serve immediately.