Flammkuchen with Bacon & Slow Onions

Ingredients

• 1½ cups flour
• ½ cup water
• 2 tbsp olive oil
• ½ tsp salt
• ¾ cup crème fraîche
• 1 pinch nutmeg
• 4 oz smoked bacon, cut into thin lardons
• 1 small onion, shaved paper-thin
• Black pepper and chopped chives

Method

1. Put a sheet pan or pizza stone in the oven and heat it to 500°F (260°C) — the crackle depends on that stored heat.
2. Knead flour, water, oil, and salt into a smooth, unyeasted dough, 3–4 minutes. Rest 10 minutes, then roll on parchment into a near-transparent oval; if you can't almost read through it, keep rolling.
3. Stir the crème fraîche with nutmeg, salt, and pepper and spread it to the edges. Scatter the onion and bacon evenly.
4. Slide the parchment onto the hot pan and bake 10–12 minutes until the rim is blistered and the bacon has crisped.
5. Scatter with chives, slice into rough rectangles, and eat with your hands while it still snaps.