Name: Tarte Flambee - Onion and Bacon Pizza
Prep time: 20 min
Cook time: 10 min
Yield: 4, 4 10-inch pizzas
Cuisine: French, German
Ingredients: 1/2 teaspoon salt; 1 egg yolk; salt and pepper to taste; 1 teaspoon sugar; 2 cups all-purpose flour; 1 1/2 tablespoons all-purpose flour; 2/3 cup lukewarm water; 1/2 medium yellow onion, (thinly sliced); 2 1/4 teaspoons (7g) instant dry yeast; 1 tablespoon extra virgin olive oil, (plus more for greasing the pan); 2/3 cup Crème fraîche ((can be substituted with sour cream)); Pinch freshly grated (or ground) nutmeg; 3-4 oz (about 100g) bacon, (coarsely chopped)

Instructions

The crust. Combine water and olive oil. Set aside. In a bowl, whisk together flour, yeast, sugar and salt. Make a well in the center of the flour and pour in water and olive oil mixture. Mix until you get a dough. If the dough is too sticky, add more flour, if too dry, add more water, gradually.
Place the dough on a floured surface and knead it until smooth and springs back when pressed (for about 7 minutes). Shape into a ball, place in a greased bowl and coat with oil rolling around the bowl. Cover the dough with plastic wrap and put in a warm place for about an hour or until it doubles in size.
Gently push the dough to release the air. The dough is ready!
If you have a store-bought or any kind of ready dough, start from here.
Preheat oven to 500°F (260°C) or even more. The more the better. Do that 1 hour before cooking.
Divide the dough (it should be about 1 pound) into as many portions as you like. I've divided mine into 4 because I was using a 10-inch iron cast skillet. If you are using a baking stone or a sheet pan, you can make bigger pieces.