Diy Chewy Onion Pizza Tutorial

here we share you how to make this delicious and chewy onion pizza. Having great day and enjoy it guys!

"While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings."

Ingredients

total time : 40 m

4 servings

657 cals

- 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces

- 4 (5 ounce) balls prepared pizza dough

- 1 large yellow onion, sliced

- 1 cup fromage blanc (French-style fresh cheese)

- 1/4 cup creme fraiche

- 1 pinch ground nutmeg

- salt and freshly ground black pepper to taste

- 1 pinch cayenne pepper

Directions

Prep 15 m

Cook 25 m

step 1

Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.

step 2

Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.

step 3

Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.

step 4

Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.

step 5

Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Footnotes

Note:

Once your crust is pre-browned and topped you can finish it under the broiler as I did. Or the other method would be to pop it in a 500 degree F oven, for until it's cooked to your preferred doneness, 7 to 10 minutes. Or, you can actually do both: start it in a hot oven, and then give it a minute under the broiler to seal the deal.

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