Description
Take the classic Alsatian tarte flambée and turn it into the most decadent albeit high-maintenance breakfast pizza with slowly caramelized onions, sharp Cheddar, goat cheese, crisp bacon and softly scrambled eggs. Drizzle an herby crème fraîche on top to really gild the lily-and cut through the richness.
Ingredients
Scale
- 1 pound pizza dough, at room temperature
HERBED CRÈME FRAÎCHE:
- 1/2 cup crème fraîche
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon to 1 tablespoon finely chopped tarragon, to your taste
TO ASSEMBLE:
- 8 ounces double-smoked bacon, cut into thin strips (lardons)
- 1 large sweet yellow onion, halved and thinly sliced
- Pinch of sugar
- 1 cup (4 ounces) grated sharp white Cheddar
- 1 Fresno chile, thinly sliced
- 1 tablespoon butter
- 5 to 6 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to the highest temperature it will go for at least 30 minutes before baking (preferably 1 hour). While the oven is preheating, place a baking steel, stone or baking sheet inside to get hot.
- Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until golden-brown and crisp, about 10 to 15 minutes. Remove from the skillet and transfer to a paper towel-lined plate to drain. Reserve the fat in the pan.
- In the same skillet, add the onion with a sprinkle of salt and sugar. Cook, stirring occasionally, over medium-low heat until the onion is golden and caramelized, about 40 to 55 minutes.
- Make the herbed crème fraiche: In a small bowl, whisk together the crème fraiche, chives, parsley and tarragon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the rest of the recipe to allow the flavors to meld.
- Turn the pizza dough out onto a lightly floured surface. Press and pat the dough out into a 10- to 12-inch circle, as thin as you can get it without tearing a hole in the dough. Transfer to the preheated baking stone. Bake for 4 to 5 minutes, until the dough begins to bubble. Remove from the oven and top with the cheese, caramelized onions and bacon. Return to the oven and bake for another 5 to 6 minutes, until the dough is fully cooked and the cheese is melted. The time will depend on the temperature of your oven and what you are baking your dough on.
- In the meantime, heat 1 tablespoon of butter in a medium nonstick skillet over medium heat. Thoroughly whisk the eggs until the mixture is homogenous and no yolks or whites are visible. Season with salt and pepper. Pour into the skillet and cook, stirring frequently, until soft curds form, about 2 to 3 minutes. Immediately remove from the heat. Stir in the goat cheese and Fresno chile.
- Top the pizza with the scrambled eggs. Drizzle some of the herbed crème fraiche over the pizza. Slice the pizza into wedges and serve.
Notes
Inspiration: Tarte Flambe with Herbed Crème Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese on cookingchanneltv.com
- Category: Pizza, Breakfast, Eggs