I was cleaning out my refrigerator and freezer. I think I told you before when I cook bacon I cut off about an inch on both ends; this keeps it from curling up while it is cooking. I wrap the cut ends well and place them in a jar in the freezer. When I need just a little for flavor I pull out some from my bacon jar. I don’t have bacon often so I have to watch it doesn’t freezer-burn.
I told you how easy it is to make crème fraîche. It all but makes its self. I had just a few tablespoons left over from my crêpes. It is so delicious. Please make some.
I told you before how I also keep lavash in the freezer to make a quick pizza. When I bring it home, I open the bag, I place a piece of wax paper between each lavash and then I freeze it. I can have a pizza or a wrap, it only takes a few minutes to thaw.
Did I tell you about shallots? Well they work so well when you live small. Instead of a big-o-onion, a shallot is just the right size. There is something about their flavor that is more delicate than an onion. Onions have their place. I am not dissing the onion, but I would encourage to give a shallot a try.
So with all that said this Alsace Pizza was begging to be made.
Don’t load the lavash pizza down. The crust is cracker-thin. If you like a laden pizza, make a real crust.
This pizza is a nice lunch or cut small pieces, it will make a great appetizer. So if you have bacon, a couple shallots, some crème fraîche, and some cheese make an Alsace Pizza. The flavor combination is wonderful.
Now I know that this is not authentic Alsace Pizza, but once you take a bite, the flavors will make you forgive me.
- 1 Lavash
- 2 large shallots - sliced
- 3 slices of bacon - diced
- 4 tablespoon Crème Fraîche
- 3 tablespoon Parmesan
- 2 oz. Gruyère – grated
- parchment paper on a dark sheetpan
- Pre-heat your oven to 400°.
- Line a sheet-pan with parchment. If you have a dark sheet-pan it helps with the browning.
- Sauté diced bacon; drain on a papertowel.
- Pour off bacon drippings; sauté shallots until soft; drain on a papertowel.
- Place a lavash on parchment.
- Top with Crème Fraîche, Parmesan, sautéed shallots, and cooked bacon.
- Top with grated Gruyère.
- Bake for approximately 8 minutes or until crisp.
I am taking this to
Wini Moranville says
Seriously! Lavash. Why didn’t I think of that? A few years ago, while developing recipes for The Bonne Femme Cookbook, I wrote a post on how the Alsatian Tarte (Tarte Flambée) in my book was giving me fits, because I couldn’t get that cracker-like crust right in my oven without heating it to 550°, which I didn’t feel comfortable telling people to do. So, your solution is BRILLIANT. Crackerlike crust without burning down the house. And without having to make the crust yourself.
Guess who’s going to go buy some lavash today…..
Ms. Lemon says
Wini, you have made my day. I can’t imagine teaching you anything, but if I did I am so pleased.
Susan says
Flammkuchen made with Lavash. Perfect. Love it.
Ms. Lemon says
Susan, I am so happy you stopped by. I have been wanting to make this for the longest time and all my leftovers just said Flammkuchen. 🙂
Sam@MyCarolinaKitchen says
How lovely. I’m thinking a salad and a glass of wine and voila, dinner.
Sam
Ms. Lemon says
I will definitely have salad and wine the next time. I got so caught up in making it I forgot the accoutrements.:) Thanks for stopping by.
Kitty says
Ooh la lah, your pizza made from lavash is such a great idea, Madonna! Also, I never heard of cutting the ends off of bacon to keep it from curling…great tip! I must make some creme fraiche and use more shallots, too. I had a big old onion that went bad on me and had to throw it away.
Ms. Lemon says
Kitty, It has taken me a long time to learn to cook real food in small portions. Shallots are just your size. TJs has little packages for around a dollar, please buy some and let me know your thoughts. Use the tiny ones for salad dressing and the bigger ones for a pizza hack. As always, glad to hear from you.
M.
Jenna says
It sounds perfect, I will have to try the lavash for a crust, and all your other helpful tips Madonna. This is my favorite kind of food, divine!
Ms. Lemon says
Jenna, be sure to drain the bacon and shallots or it will be too much fat. I hope you will make my version – it is so easy.
Confessions of a Plate Addict says
This brings back some wonderful memories from my time in Alsace…flammeküeche! Thanks for the reminder, Madonna! Hugs…Debbie
Ms. Lemon says
Debbie, this was so easy, I hope you will make it again.
Pondside says
This took me back – and I will definitely make a version of this when I get home from this latest work trip. When we lived on the German side of the Rhine, across from Strasbourg, we enjoyed Flammenkuchen every fall, but it is a long time since I made it. You had my mouth watering!!
Ms. Lemon says
I hope you will give it a try. I thought it a quick version of a classic. Thank you so much for stopping by.
Chris Scheuer says
You’re making me so hungry! This sounds wonderful. I love a thin crusted pizza – it gives me more calories for the good toppings! You always have so many good tips Ms. Lemon!
Ms. Lemon says
Chris, the pairing of shallots and bacon will make you forget about the calories.
Laura Ingalls Gunn says
Oh this looks so good and I appreciate your tip about cutting the ends off of bacon.
I would love for you to share this gem of a post on Thoughts of Home on Thursday.
Ms. Lemon says
Thanks for the invitation. See you Thursday
John/Kitchen Riffs says
Most of us don’t use shallots nearly often enough. I sure don’t! They have wonderful flavor, don’t they? Anyway, this is such a terrific looking pizza. Love the topping! Thanks so much.
Ms. Lemon says
I was really happy to discover shallots. This pizza hack would work well with one of your cocktails.:)
Monique says
Love pizza..I must make my own CF then..:) I needed some 2 weeks ago and of course none..
Shallots? Always a great idea..we love them..and you don’t need to store a big half of an onion:)
Ms. Lemon says
Crème fraîche is a wonderful thing to have on hand for savory or sweet. My problem is in the planning. It makes its self if I can just remember to think ahead.
Susan says
I thought I had left a comment here when I first visited a few days ago but the Creme Fraiche link led me down an internet worm hole 🙂 Thanks so much for the link and I can’t wait to try making my own creme fraiche! Your pizzas looks so good to. I really enjoy lavash also but the store that used to carry them no longer does. I need to hunt some down and try making a crispy crust pizza.
Ms. Lemon says
I call it down the rabbit hole myself. I got my lavash from Trader Joes, but try an international market if you have one. I hope you will make the crème fraîche, it is luscious. Be sure not to use intra-pasteurized cream – it will not set up.
Lin says
I think Lavish is very rich cheese correct? Funny when I look it up it does not give a definition, but recipes for cheese sandwiches. Your recipe looks so good. I am going to try it if I can find Lavish cheese.
Ms. Lemon says
Lin, lavash is a flat bread. It is almost like a flour tortilla, but like 9×13 long. You can find it at Trader Joes or at an International Market. When you bake it, it is crisp and cracker-like. You can also use it for wraps or smeared with herb cream cheese and ham you can roll it and cut it into one inch size and serve as an appetizer or an after school snack. It is very versatile. Thanks for stopping by.
Monique says
It’s all mixed..and resting..Thank you..The CF I mean:)