Name: Onion, Bacon and Cream Pizza
Yield: Makes 6 first-course servings
Ingredients: 1 cup lukewarm water; 1 teaspoon bread yeast; 2 to 2-1/2 cups flour; 1/2 teaspoon sea salt; 12 ounces white onions, peeled and sliced paper thin; 1/2 cup crème fraîche; 6 ounces slab bacon, rind removed, cut in matchsticks; Freshly ground black pepper

This is a wonderful way to experience onions and it is reminiscent of the Alsatian specialty, flammekeuche. Combined with the cream, the onions (Rose de Roscoff, if you can find them) create a sweet, succulent foil for the bacon and the pizza dough. I like to serve this as a first course, with a lovely Gewurtztraminer.

Recipe notes

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