Oven-Baked Pizza

Name: Oven-Baked Pizza
Yield: makes 2 (14-inch) pizzas; serves 4 as an appetizer or 2 as a main course
Ingredients: 3/4 cup warm (110°F) water, or more if needed; 1 1/4 teaspoons active dry yeast; 2 tablespoons extra virgin olive oil, plus more for the bowl and brushing the pizza; 2 cups bread flour, plus more for kneading; 2 teaspoons kosher salt; 1/3 pound double-smoked bacon, sliced crosswise into 1/4-inch pieces; Caramelized Onions (page 154); 1/4 pound Gruyère cheese, grated (about 1 cup); 1/4 cup crème fraîche; Parsley-Garlic Oil (recipe follows); Fresh flat-leaf parsley leaves, for garnish; Finely grated lemon zest, for garnish; 1/2 cup canola oil; 2 cloves garlic, thinly sliced; 1 cup packed fresh flat-leaf parsley leaves; Kosher salt and freshly ground black pepper; (Makes about 1 cup oil and toasted garlic chips)

December 14, 2011

This devilishly good appetizer is an American translation of the Alsatian tarte flambée. The pizza’s thin crust is topped with an unbeatable combination of nutty Gruyère, smoky bits of thick bacon, sweet caramelized onions, toasted slices of garlic, and tangy crème fraîche.

Recipe notes

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