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| Tarte Flambee |
"After traveling to the Strasbourg/Alsace area in France, I fell in love with this pizza. I was able to obtain this recipe from one of the locals and tried it at home - it tastes just like I was in a restaurant back in the city. I hope you love this pizza as much as my family and I do!"
Ingredients :
- 2 tablespoons butter
- 2 onions, sliced
- 1 cup mushrooms, sliced
- 1/2 cup creme fraiche
- 1/2 cup fromage blanc (French-style fresh cheese)
- salt and ground black pepper to taste
- 1 (11 ounce) package thin-crust pizza dough, at room temperature
- 8 strips cooked bacon
- 1/2 cup shredded mozzarella cheese (optional)
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 40M |
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- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Melt butter in a large skillet over medium heat. Add onions and mushrooms; cook and stir until tender, about 5 minutes. Remove from heat and let cool slightly.
- Combine creme fraiche and fromage blanc in a small bowl. Season with salt and pepper.
- Spread pizza dough onto the prepared baking sheet. Spoon creme fraiche mixture on top. Cover evenly with onions, mushrooms, and bacon strips, leaving a 1-inch border. Scatter mozzarella cheese on top.
- Bake in the preheated oven until crust is deep golden brown, about 15 minutes.
Notes :
- Full disclosure: the pre-made pizza dough is my take as I never trust myself with bread items. Follow baking instructions on the package for best results. Use a pizza stone if you have one.
- If you like more sauce, use a larger helping of the fromage blanc and creme fraiche. You can substitute Greek yogurt for the fromage blanc and sour cream for the creme fraiche if desired.
- If you are like me and love a pizza that is very crunchy, I usually transfer my slice to a frying pan for a couple of minutes to really crisp up the bottom.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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