Fellow dog lovers, fear not. Absolutely no German Shepherds were harmed during the making of the following pizza. The name refers to this pizzas origins in the Alsace region of France rather than any canine connections. Indeed, some may even question the naming of the dish “pizza” as there is no Italian connection nor any tomato sauce and only a smidgen of cheese is used in the rich and creamy topping. Can this really be pizza?
Dunno. Don’t really care much either. It just tastes really, really good.
True Alsatian pizzas have a much thinner base than this version (which is light and airy) and I fully intend on discovering a perfect recipe for such a crust in time for a vegetarian version of this dish. Until then though, I shall resort to my fool-proof Stephanie Alexander recipe which takes very little time and even less effort to make.
Ideal for a lazy Sunday lunch on a snowy spring afternoon.
(makes 2 ample pizzas or 4 modest ones)
250g plain flour
1 tblspn olive oil
1 tspn salt
1/2 tspn bicarbonate of soda
3 rashers of back bacon (with rind), smoked or unsmoked – chopped
1 onion, sliced
1/2 cup creme fraiche
1/2 cup cottage cheese
1 tblspn plain flour
1/4 tspn thyme
Handful of grated mozzarella
- In a food processor whizz together the ingredients for the pizza base until they just combine. Remove from processor and knead for a minute or two until silky smooth and elastic. Place in an oiled bowl covered by a tea towel and leave for 45 minutes.
- Preheat oven with baking trays inside to 215 oC.
- Add the bacon to a frying pan and cook over a medium heat for a couple of minutes until some fat is released. Add the onions and fry until the onions are softened but not coloured.
- Meawhile, whizz together the creme fraiche, cottage cheese and thyme until smooth. Season carefully.
- When the dough has rested for 45 minutes, separate into two or four pieces and roll out thinly onto pieces of baking paper.. Spread the creamy mixture onto each base and top as evenly as possible with the onions and bacon. Sprinkle with just a little mozzarella or emmental cheese.
- Carefully slide the pizzas and baking paper onto the hot baking tray and bake for 15 minutes until golden and crisp.