Classic Alsatian Flammkuchen with Bacon & Onions

Preparation

• 1
  Dissolve the yeast in 250 ml of lukewarm water. Put the flour and soft butter into a mixing bowl, add the yeast mixture, and knead on medium speed for about 8 minutes until a smooth dough forms.
• 2
  Briefly knead the dough on a floured surface, form into a ball, wrap in cling film, and let rest in the refrigerator for 1 hour. Then divide the dough into 4 equal pieces.
• 3
  Preheat the grill or oven to maximum temperature.
• 4
  Stir the Crème Fraîche until smooth with salt and a pinch of nutmeg. Peel the red onions and cut them into fine strips along with the bacon.
• 5
  Roll out each piece of dough on a floured surface to a rectangle about 2 mm thin. Place on baking paper, spread generously with the Crème Fraîche mixture, and top with onions and bacon. Season with freshly ground pepper.
• 6
  Slide the Flammkuchen onto the hot grill (or baking stone in the oven) and bake for about 3 minutes until the edge is crispy and golden brown. Serve immediately.