plat du jour
sliced paper thin
Fine sea salt and freshly ground black pepper
A generous pinch
of freshly ground nutmeg
basic bread dough Dough
slab bacon, rind removed
cut into matchstick pieces
Preheat the oven to 450 F (230C). Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top.
Combine the onion, cheese, crème fraiche, salt, pepper and nutmeg and let sit for 15 minutes to soften the onions.
Roll the dough on a lightly floured surface into a 10-1/2 inch (27cm) circle and place it on a lightly flour or semolina-dusted baking sheet.
Bake until the dough is crisp and the bacon is browned, about 20 minutes. Serve immediately, dusted with pepper if you like.