Flammkuchens (German Pizzas)
by Thea Miller
Makes 2 pizzas
recipe adapted from eat Wisconsin cheese
1 pound thick-cut Nueske's bacon, chopped
2 medium onions, halved and thinly sliced
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup water
2 tablespoons olive oil
1 1/2 cups crème fraîche
1 egg yolk
1 small Yukon Gold potato, halved lengthwise and cut into 1/8-inch slices
12 ounces Brennan's Mild Brick cheese, shredded (3 cups)
2 tablespoons minced fresh rosemary
Heat oven to 450°F. Line two 17 x 12-inch baking pans with parchment paper. Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
Sauté onions in bacon drippings in the same pan over medium-high heat for 5-6 minutes or until crisp-tender. Remove from the pan. Set aside.
Combine flour and salt in a large bowl. Gradually whisk in water and olive oil until a soft dough forms. Turn dough out onto a lightly floured surface; knead for 5-6 minutes or until smooth. Divide dough in half. Shape into two balls. Roll out one ball of dough on a lightly floured surface to a 15 x 10-inch rectangle.
Transfer dough to a prepared pan. Repeat step with remaining dough. Combine crème fraîche and egg yolk in a bowl. Spread crème fraîche mixture on dough to within 1/2 inch of edges. Layer with potato. Season with pepper and salt if desired. Top with the brick, bacon and reserved onions.
Bake for 18-20 minutes or until crusts are golden brown and cheese is bubbly. Sprinkle with rosemary. Cool slightly before serving.