This is a pizza in all but name, and it disproves the notion that “creative” pizzas began in California. Creamy, smoky, and crunchy, it’s a real winner.
Recipe information
Yield
makes 4 or more servings as a starter or light main course
Ingredients
Preparation
Step 1
Preheat the oven to at least 500°F (600 is better if your oven goes that high), with a pizza stone in place if you have one. Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel. Let it rest while the oven heats.
Step 2
Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary. The process will be easier if you let the dough rest occasionally between rollings. If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil. Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
Step 3
Spread the fromage blanc on the dough. Sprinkle with onion, bacon, a little salt, and plenty of pepper. Bake until nicely crisp, about 10 minutes; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time. Serve hot or, in a pinch, at room temperature.
