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Author Notes: This savory pizza combines the elements of a classic Alsatian tart flambée—crème fraîche, bacon, and raw onion—with sugared apple slices, a touch inspired by a Dorie Greenspan recipe in Baking Chez Moi .
Use any pizza dough you like. My preference is the Lahey no-knead dough. I have the best results with pizza at home when I use my baking steel, but I have made this on both a sheet pan and in a 9-inch cast-iron skillet. A cast-iron skillet is preferable to the sheet pan—I had trouble getting this pizza crisp on a sheet pan. The photos above show two methods: sheet pan and cast-iron skillet.
Recipe can be scaled up as needed. —Alexandra Stafford
- 1 to 2 teaspoons grapeseed, canola, or olive oil
- 8 ounces pizza dough (I use the Lahey no-knead dough)
- 1/4 cup crème fraîche
- 1 slice bacon, uncooked, finely chopped
- 1 teaspoon minced fresh thyme
- 1/4 cup thinly sliced white onion
- 1/4 cup grated Gruyère or Comté
- 1 apple, thinly sliced on a mandoline
- 2 teaspoons sugar
- Preheat oven to 550° F. Place 2 teaspoons oil in cast-iron skillet or on parchment-lined sheet pan. Roll dough in oil, then let sit without touching for 20 minutes. After 20 minutes, using oiled hands and working from the center out, stretch the dough to fit the skillet or into a 9- to 10-inch circle if using parchment paper. Note: Be gentle as you stretch the dough. As soon as the dough begins resisting, stop stretching it, let it rest for 5 minutes, then stretch again.
- Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter the bacon, thyme, onion, and grated cheese overtop. Layer the apple slices over top, slightly overlapping them. Sprinkle with the sugar.
- Bake for 10 minutes. Check pizza and remove when edges are golden. If you are using a cast-iron skillet, remove pan and check underside—if it isn't as crisp as you like, place pan over a burner and cook over medium high heat for 1 to 2 minutes, or until crisp.
- This recipe is a Community Pick!