Alsatian Pizza


Occasionally on Fridays we have ‘Make Your Own Pizza Night’.   The boys love it.    I either make the pizza dough, or I buy it at Trader Joe’s.   Their pizza dough is actually delicious.    Each of my four boys gets to make his own pizza.  I divide a pound of dough into four pieces, I roll it out and the boys get to add their own toppings.   Here’s what they make – it’s the same every time.   One makes standard pizza – pizza sauce covered with mozzarella cheese.   Another makes white pizza – mozzarella cheese and ricotta cheese – no sauce.  The third scrambles an egg and pours it on his dough.   The fourth puts salt on the dough and that’s it.   He’s our most picky eater.

I made this Alsatian pizza the other night and my was it good!   It was not light on calories, but it tasted absolutely delicious.   I really wish I could have gotten the boys to try it.   I think they actually might have liked it, but each boy was turned off by something – the white cheese, the bacon, the onions – it’s always something. I loved all of those things about the pizza – the white cheese, the bacon and the caramelized onions. Yum!

Alsatian Pizza
Recipe from Smitten Kitchen who adapted it from

1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced

Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, about 7 to 10 minutes.

Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.

Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.

Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.

Yield: 4 entree servings or 8 appetizer servings

One year ago: Honey Wheat Cookies
Two years ago: Sugar Cookies with Royal Icing
Three years ago: Turkey Meatloaf

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