The Guy Raz Special: Alsatian Tarte Pizza

Back in 2000, I was sent as a young reporter to cover Germany. I used to hang out at a restaurant on the banks of the River Spree called Ständige Vertretung. It was a popular journalist hangout that served (and still serves) crisp, delicious Kölsch beer in little glasses. One of their pizzas was an Alsatian Tarte (also known as a tarte flambée, flammkuchen, or flame cake), a Franco-German favourite, though who invented it is hotly contested. Though I can’t remember everything the restaurant put on it, I do remember three key flavours: slightly tart cream, salty bacon and sweet, caramelised onions. 

I never forget faces or food (though I do forget names!) and this pizza/tarte planted itself in my brain. Almost a decade and a half later, when I purchased my first Ooni pizza oven, I tried to recreate those flavours on a Neapolitan-style pizza. I have been reluctant to give this one away because...well...it's a game-changer. It might just make you the most popular dinner-party chef in your neighbourhood. I promise you. If you do this right, you'll be a hero–even if it's just for one day.



Cooked Alsatian tarte pizza with crème fraîche, fromage frais, white onion, bacon and shallots on an Ooni Pizza Peel.

Note

For the dough, Guy uses Sam Sifton's Roberta's pizza dough recipe, but you can also use our Classic Pizza Dough; just be sure to set aside 4 to 5 hours for prep and proofing. For the cheese, Guy likes fromage frais, a creamy and smooth skimmed cow’s, goat’s, or sheep’s milk cheese from France that’s very spreadable. If you can’t find any, farmer's cheese or cream cheese will also work here.


1. Preheat your oven, bringing the baking stone to 370 °C (700 °F).

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2. Using a whisk, combine the crème fraîche and fromage frais, along with ground pepper, to taste.

Set aside.

Tip: Your cream should be fairly spreadable, but if it’s too firm, add more cream until it has the consistency of thick whipped cream. 



3. Coat the bottom of a medium-sized pan in extra-virgin olive oil and place it on the stovetop on high heat; add the onion slices and caramelise until golden brown, about 7 to 10 minutes.

4. Place a dough ball on a lightly-floured work surface.

Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 12-inch (30-centimetre) round. You can leave your stretched pizza base on the counter or transfer it to a lightly-floured peel for topping.

5. With the back of a spoon, spread half of the cream mixture on the pizza, then sprinkle half of the raw bacon on top, distributing it evenly over the cream.

Add half of the caramelised onions, half of the minced shallot, a sprinkle of flaky salt and a drizzle of extra-virgin olive oil.

6. Launch the pizza into the oven and cook for 60 to 90 seconds, turning it every 20 seconds for an even bake.

(And be sure to let that crust char and bubble!)

7. Slice, serve and enjoy.

Repeat the steps with your second dough ball.