Alsatian Pizza with Gruyere (Flammekueche)
A recipe from the Alsace region of France, we’ve taken the classic tarte flambée and gave it a gruyere cheese twist.
Ingredients
- 2 1/2 cups (375 g) unbleached all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1/2 cup (125 ml) warm water
- 1/2 cup (125 ml) pale ale, at room temperature
- 2 onions, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 6 tbsp (90 m) crème fraîche, at room temperature
- 7 oz (200 g) thick slices bacon, cut into 1/2-inch (1 cm) pieces
- 2 oz (55 g) Gruyère cheese, grated
Instructions
- In a large bowl with a wooden spoon or in a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the water and beer. Mix until the dough forms a soft ball. On a lightly floured work surface or in the stand mixer, knead the dough for 5 minutes or until smooth.
- Form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth and let rise in a warm, humid spot for 2 hours or until doubled in volume.
A recipe from the Alsace region of France, we’ve taken the classic tarte flambée and gave it a gruyere cheese twist.