Asparagus And Bacon Pizza

Asparagus and Bacon Pizza

Oma's Tarte Flambée ~ Flammkuchen

Tarte Flambee, aka Flammkuchen, is German pizza with a twist! So easy to make, quick and easy to get creative with. Enjoy this Alsatian treat that’s SO traditionally German! It's so delectably delicious and can be made with many variations.

This one is my favorite with asparagus, bacon, and caramelized onions.

Ingredients:

Dough:

2 cups all-purpose flour
¾ teaspoon salt
½ cup warm water
3 tablespoons olive oil
Topping:
½ cup crème fraîche or Greek yogurt
4 ounces lean bacon, diced
1 medium onion
8 stalks green asparagus (optional)
salt and pepper

Directions:

Mix together flour and salt in a medium-small bowl. Stir in water and olive oil. Mix together with a wooden spoon, until dough is crumbly. Add more water as needed, one tablespoon at a time, until the dough starts to hold together (it usually takes 2 to 3 tablespoons). Knead dough with hands until the dough is smooth and doesn't stick to the sides of the bowl.

Remove dough from bowl, and pour about ½ teaspoon olive oil in bowl to grease it and return ball of dough to the bowl. Roll it around until it has oil all over. Cover bowl with plastic wrap and set put in fridge for about 30 minutes while you prepare the toppings.

Preheat oven to 450°F.

Meanwhile, render the bacon in a frying pan, just until the fat starts to be released (do not let the bacon become crisp.) Remove the bacon to a paper-towel lined plate to drain the bacon fat.

Add the onions to the frying pan and sauté until soft and translucent over high-medium heat, stirring frequently.

Snap off the tough ends of the asparagus. Slice asparagus stalk thinly on the diagonal. Cut the heads, lengthwise, in half.

Line a baking sheet with parchment paper.

Remove dough from fridge. Place on parchment paper and roll out very thin. It should cover the whole baking sheet.

Spoon Greek yogurt over top. Sprinkle with bacon, onion, and asparagus. Sprinkle with salt and freshly ground pepper

Bake in the hot oven, on lowest rack, for about 20 to 30 minutes or until edges are nicely browned and topping is crisp.

Cool, cut, and serve.  Serves 2 to 4

NOTES/HINTS:

Traditionally, the bacon and the onion is added raw on top of the dough and NOT pre-cooked. Personally, though, I like the bacon already rendered and the onions more caramelized than just letting them cook in the oven. Use your preference.

You can divide your dough and top each piece of dough differently.
Sprinkle a little nutmeg over the Greek yogurt

Instead of the creme fraiche or Greek yogurt, you can use fromage blanc, quark, sour cream or equal parts buttermilk and cream cheese.