Tarte Flambee v. 2 (Flammekueche, Flammkuchen, Alsatian Pizza)

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This is how I used some home-made ricotta, and it turned out exceptionally well. I think this is partially because I had very good home-made Cottage Bacon to use. This is a variation on my earlier post on Tarte Flambee, mostly using a different kind of cheese. (   Tarte Flambee v1 ) This will serve 4 for dinner.


I full recipe of pizza dough (from Pizza for One or for Many )

I full batch of ricotta cheese (from Ricotta ) or 1 cup of commercial ricotta

8 oz. good quality bacon cut into lardons

1 large onion, cut into thin slices

1 Tbs. butter (optional)

1 cup coarsely grated Asiago cheese

2 tsp. olive oil

Preheat the oven to 475 degrees.

Saute the bacon lardons in a large frying pan. Fry to cook them and render fat, but not to make them crispy since they will cook a second time in the oven. Remove the bacon to a paper towel lined plate to drain. If the bacon is fatty, drain off all but a tablespoon of the fat from the pan. If the bacon is lean and there is not enough fat, add a little butter. Slowly saute the onions in the pan until caramelized. Allow to cool in the pan.

Mix together the ricotta and asiago cheese in a bowl.

Grease the bottom of a cookie sheet with the olive oil, oil your hands, and spread the dough over the cookie sheet. Using a spoon, drop little bits of the cheese mixture evenly over the pizza dough. Then similarly spread out the bacon and the onions.


Bake for about 15 minutes until the dough is cooked and browned on the edges. Cut into pieces.


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