Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!
WHAT YOU'LL LOVE
- Letting the yeast sit in warm water for 5 minutes before adding flour confirms it's active and gives it a head start, rather than mixing everything together and hoping for the best
- Freezing the rolled-out flatbread sheets between sheets of parchment makes them easy to handle individually later, rather than working with soft, floppy dough right before each bake
- Cooking the bacon and onions together in the same skillet lets the onions soften directly in the rendered bacon fat, building flavor into the topping before it ever reaches the flatbread
- Firing the assembled flatbread for just 60-90 seconds in a very hot pizza oven mirrors the traditional Alsatian method, producing a thin, crisp crust that a longer, lower-heat bake wouldn't achieve
Bacon & Onion Flatbread
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
5
Prep Time
30 minutes
Cook Time
15 minutes
Calories
440
Experience the taste of our Bacon & Onion Flatbread! Ultra-thin and fired up in a pizza oven for a unique smoked flavor, this tantalizing combination of savory bacon and sweet onions will please any palate.
Ingredients
- 325 g (1 cup 7 tbsp) warm water (110ºF)
-
5 g (1 1/2 tsp) dry active yeast
-
500 g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
-
10 g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt
- 8 oz Creme Fraiche
- Pinch ground nutmeg
- Ground white pepper, to taste
-
Noble Saltworks Hickory Smoked Salt, to taste
- 1/2 lb hickory smoked bacon, diced
- 1 medium white or yellow onion, sliced thin
Directions
To make the pizza dough:
Watch Chef Tom's tips and techniques for pizza dough.
- Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt.
- With the mixer fitted with the hook attachment, mix on medium until a ball is formed, about 1 minute.
- Once all ingredients are incorporated and a ball is formed mix 8 minutes on medium speed. Transfer to an oiled container and keep covered.
- Let rise until doubled in size. Fold in the container and let rest for 10 minutes. Turn out onto a lightly floured surface and divide into 5 equal portions and round into balls. Allow dough to bench rest (covered for 15 minutes) before using your hands or a rolling pin to stretch/roll into thin flatbreads. An 1/8" thickness or thinner is preferred, using as little flour on your workspace as possible. If the dough is fighting you while rolling, allow it bench rest covered for another 10-15 minutes to relax the gluten.
- Conversely, you can roll out your flatbreads from one whole dough recipe, space permitting. (This was the method used in the video.) How many portions you get out of the dough depends on what type of pizza oven you are using. For the video, Chef Britt uses the Roccbox, and uses its standard-issue peel to measure the size of her flatbreads.
- For easier handling, layer the ultra-thin flatbread sheets with parchment or wax paper on a sheet tray and transfer to the freezer to set.
To make the toppings:
In a cast-iron skillet, combine bacon and sliced onions and cook together over high heat, stirring as needed until the onions are softened. Remove from heat and allow to cool.
To make the sauce, combine creme fraiche, nutmeg, white pepper, and Noble Saltworks Hickory Smoked Salt. Taste and adjust seasonings as necessary. Hold in the fridge until ready for further use.
To build/bake pizzas:
Lightly flour your pizza peel, remove one flatbread from the freezer and place it directly on the peel without the paper.
- Working quickly, spread a thin layer of creme fraiche sauce, followed by a sprinkling of bacon and onion, making sure not to overload with toppings.
- Immediately fire the pizza in your pizza oven, needing roughly only 60-90 seconds total, turning halfway through.
- Serve immediately.
Recipe Note
Recipe FAQ
Why let the yeast sit in warm water for 5 minutes before adding the flour?
That rest confirms the yeast is active and gives it a head start working before it needs to leaven the full dough, rather than adding the flour immediately and hoping the yeast performs.
Why freeze the rolled-out flatbread sheets between sheets of parchment or wax paper?
Freezing them individually makes each ultra-thin sheet easy to pick up and transfer to the peel one at a time, rather than working with soft, floppy dough that's difficult to handle right before each bake.
Why cook the bacon and onions together in the same skillet instead of separately?
Cooking them together lets the onions soften directly in the rendered bacon fat, building that flavor into the topping itself rather than cooking the onions in a neutral oil with no connection to the bacon.
Why fire the flatbread for only 60-90 seconds in a very hot pizza oven?
That brief, high-heat bake mirrors the traditional method for this Alsatian dish, producing a thin, crisp crust. A longer bake at lower heat wouldn't replicate that same texture.
How indoor-friendly is this recipe?
2 out of 5 — the dough, bacon, onions, and sauce all come together easily indoors, but reaching the very high heat a dedicated pizza oven provides for that quick 60-90 second bake is difficult to replicate in a home oven.
Recipe Highlights
Foam-tested yeast: Confirms activity before it's mixed into the dough.
Pre-frozen flatbread sheets: Makes individual handling easier at bake time.
Fat-rendered onions: Builds bacon flavor directly into the topping.
Ultra-brief high-heat bake: Produces the traditional thin, crisp crust.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.79 oz
- per serving
- Calories
- 440
- Carbs
- 25 grams
- Protein
- 20 grams
- Fat
- 29 grams
- Sodium
- 1208 milligrams
