Ingredients (for 6 people):
1 quantity pizza dough
2 good-sized onions
300 g diced smoked bacon
400 ml cream (preferably double cream)
150 ml white wine
Cheese (Gruyere, Emmenthal, Comté...)
Divide the dough into four portions...
Spread each portion out as thinly as possible on a wooden baker’s shovel and place in the oven, having first dusted with flour. The dough should slide easily on to the shovel.
Chop the onions finely.
Brown the diced smoked bacon in a pan. Add the onions and the white wine and leave to reduce.
Brush the dough with cream and season with pepper. Arrange the bacon +onion+ white wine preparation on top and spread out well.
Cover with the cheese.
Cooking in the Le Panyol wood-fired oven
Type of cooking: with a flame, oven open
After 1 hr to 1hr30 of heating and when the interior of your Le Panyol oven has become white, raise the heat and clean the hearth with a brush, leaving the door open.
Place your Flammenküche in the oven (temperature around 300°C) in the centre of the hearth, directly on the stone.
Be careful, at this temperature the flambéed tart cooks very quickly (1 min30 to 2 min). The cooking time also varies according to the thickness of the dough and the topping.
Turn the Flammenküche around with a small round baker’s shovel halfway through the cooking time.