or Tarte Flambée, is a speciality of the region of Alsace and is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons.
How to make
Thinly slice the onion and cut the bacon into small, thin strips.
Heat the oven to 400F
Heat a pan over medium heat and add the bacon - depending on how much fat your bacon has you might not need oil to cook it.
When the bacon begins to get crispy, use a slotted spoon to move it to drain over a paper towel.
In the same pan, use the bacon fat to cook the onions. Lower the heat a little bit and let it cook until translucent - they will cook more in the oven.
Mix the creme fraiche with salt, pepper and nutmeg.
Put your Cheese Dots pizza crust on a baking tray with parchment paper.
Spread the seasoned creme fraiche on top of the pizzas, top it with the cooked onions and bacon.
Bake for 25-30 min until the edges of the crust are golden brown.
Sprinkle with chives.
1 pack of Cheese Dots pizza crust
1 large onion
4 or 5 slices of smoked bacon, Black Forest bacon, pancetta or even ham
4 oz of creme fraiche or sour cream or Schmand or even full fat quark
Salt to taste
Pepper to taste
Chives - chopped (optional)