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Pizza Alsacienne with sour cream, onion and bacon
Crispy Alsatian Flammekueche with smoky bacon and crème fraîche.

Pizza Alsacienne

Author: Flavelo
Recipes Main Courses Quick Meals
Originally named "Flammekueche" or "Tarte Flambée" (flame-baked tart). In Alsace, bakers used this to test the oven temperature before baking bread: if the thin dough baked in minutes and blistered, the oven was ready. This is not pizza in the Italian sense: no tomato, no cheese (in the traditional version), instead sour cream, onion, and bacon form the topping. Light, crispy, and smoky.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Baking paper
  • Sharp knife for slicing onion wafer-thin
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

For the dough, knead together the flour, water, oil, and salt. No need to prove, just rest for 15 minutes so it is stretchable.

Tip: During resting, the flour particles absorb water, and the gluten relaxes, so the dough can be rolled paper-thin (hydration).
2 ✓

Preheat the oven to maximum (250°C). Slice the onion into wafer-thin half-moons, and the bacon into strips.

Tip: The thinness of the onion is critical: since the baking time is very short, only this way can it soften and not burn.
3 ✓

Roll the dough out paper-thin (approx. 2 mm) on baking paper. Spread with the sour cream (into which you can mix a little salt, pepper, nutmeg).

Tip: Fatty sour cream doesn't soak the dough, but forms a creamy layer from the sudden heat.
4 ✓

Sprinkle with the onion and bacon. Bake for 8-10 minutes until the edge is dark brown and crispy.

Tip: Don't be alarmed if the edge blackens slightly, this is part of the style (rustic appearance).
5 ✓

Serve immediately, sprinkled with freshly ground pepper.

Tip: This dish is only good fresh; as it cools, the dough loses its crispiness.

Recipe FAQ

Why isn't the dough yeasted?
This recipe is a quick, yeast-free version, which makes the result even crispier. (Although a yeasted version exists).
Can I use red onion?
Yes, but the traditional recipe uses brown onion for its sharper taste.

Ingredients

  • 250 g Wheat flour
  • 125 ml Water
  • 30 ml Olive oil (or sunflower)
  • 3 g Salt
  • 200 g Sour cream or Crème fraîche (20% fat)
  • 2 heads Red onion
  • 150 g Smoked bacon (lardons)
  • 2 g Freshly ground pepper
  • 1 pinch Nutmeg (optional but recommended)