Pizza tarte flambée style

Ingredients for 3 servings:

• 350 g wheat flour, 405
• 100 g spelt flour (wholemeal)
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 packet of dry yeast
• 250 ml water, lukewarm
• 3 tbsp olive oil
• ½ tsp garlic, granulated
• 2 cups of crème fraîche, each 200 g
• 1 class jar of tomato peppers, 320 g each
• 300 g bacon, diced (smoked)
• 1 cup of fried onions, 100g each (ready-made product)
• 3 spring onions
• 3 Pepper, green pickled mild
• 100 g cheese, medium-aged Gouda in one piece
• 5 fresh mushrooms (for the vegetarian version)
• herbal salt
• 1 tsp oil
• some butter

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with crispy bacon and crispy onions, also available vegetarian

Make a yeast dough with the first 8 ingredients and let it rise in a warm place for half an hour. Then roll it out on a floured work surface. This dough will be enough for 3 round pizza trays or one large baking tray. Spread the crème fraîche on the dough and season with a little herb salt. Fry the bacon in a pan with about 1 tsp. of oil, stirring occasionally, until it is really crispy. Sift the fat through a metal sieve, as you won’t need the fat. Drain the tomato and peppers. Slice the spring onions and chili peppers into small rings. Grate the cheese freshly. For a vegetarian version: slice the mushrooms and briefly toss them in a pan with a little butter and a little herb salt. Simply omit the bacon. Divide all the ingredients between the pizzas according to your preferences, finishing with the cheese. Bake in a preheated oven at 200°C (fan oven) for about 20 minutes. For a large tray, you may need a little longer.