Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion.
1 lb/0,5 kg bread dough
2 tablespoons olive oil
6 /200 g ounces smoked bacon, diced
2 medium onions, thinly sliced
1 cup sour cream
salt & freshly ground black pepper
4 ounces/120 g grated gruyere
1⁄2 cup chopped chives or 1⁄2 cup green spring onion tops
Let bread dough rise once then flatten and roll out into a 16 x 14-inch (40 x 35-cm) rectangle. Place on an oiled heavy baking sheet.
Preheat oven to 475F (240C). Heat oil in skillet on medium-high. Add bacon and onions and sauté until onions soften, about 3 minutes.
Drain fat and reserve.
Mix together sour cream and salt and pepper. Spread over dough. Top with onion bacon mixture. Dot with gruyere.
Bake in centre of oven for 15 minutes or until bread is golden. Sprinkle with chives.