Traditionally, this Alsatian dish is composed of a thin bread dough rolled out in a rectangle and is covered with fromage blanc, thinly sliced raw onions, and bacon lardons. It is traditionally baked at a very high heat so the edges of the crust are almost charred. This recipe is a delicious interpretation, and no surprise - my husband absolutely LOVED it (and so did I).
It's creamy, it's oniony, it's bacony, and according to my husband, "It's the best pizza I ever made." Works for me!
Alsatian Bacon and Onion Pizza
- 1 can refrigerated pizza crust (I used Pillsbury Thin Pizza Crust) OR 1/2 pound pizza dough
- 1 teaspoon olive oil
- 1/2 cup ricotta cheese
- 1 Tablespoon all-purpose flour
- 1/2 cup sour cream
- salt and freshly ground black pepper
- 1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
- 1 medium onion, thinly sliced
- Preheat oven to 425 degrees.
- In a small bowl, whisk together the ricotta, flour, and sour cream. Season with salt and pepper to taste.
- In a medium skillet, cook the bacon over medium heat until the bacon is crisp. Leaving the rendered fat in the pat, transfer the bacon bits to a paper towel to drain. Add the onions to the fat in the pan and cook until softened and slightly caramelized. Remove the pan from the heat and let cool.
- Spread the pizza dough onto a baking sheet that has been lightly greased with 1 teaspoon olive oil. Spread the ricotta sour cream mixture on top of the dough to within 1/4 inch of the edge. Sprinkle with the bacon and onions. Bake on the bottom rack of the oven for about 10-12 minutes, or until the crust is golden brown (ovens and crust thicknesses vary, so keep an eye on it). Cut into squares and serve.
*Slightly adapted from Food and Wine.