It seems as though everyone is looking for small ways to make every day recipes just a bit healthier. We also make the same attempts when we can. Hodgson Mill offered to send us samples of their whole wheat flour, along with yeast and cornmeal, in order to make a pizza. We have yet to make an all whole wheat flour pizza, and this seemed like a perfect time to give it a try. It is still pretty warm here in L.A., so turning up the oven to fire off a pizza felt like a scary task. That’s why this pizza was baked early in the day an served for lunch. It does feature bacon and a little bit of egg, so it almost felt like breakfast. Sometimes you have to tell yourself these things until you believe it.
Tarte flambée! It sounds like something that should be on fire, right? Well, in Alsace, the region of France bordering Germany and Switzerland, the dish is also called flammekueche, which does mean ”cooked in the flames”. The traditional version features a very, very thin crust topped with crème fraîche, sliced onions and bacon. A quick trip in a wood-fired oven results in a bubbling, toasty pizza of sorts. And this is where whole wheat pizza dough comes into play. Hodgson Mill shares its own whole wheat pizza dough recipe that is the basis of this French pizza.
The key to a true Tarte Flambée is the thin crust. It is what allows the pizza to cook so quickly at a very high temperature. This pizza utilizes a quarter portion of Hodgson Mill’s whole wheat pizza dough recipe. Warm water, Hodgson Mill Active Dry Yeast, Hodgson Mill Whole Wheat Graham Flour, olive oil and salt are the only ingredients for this crust. It does take about an hour and a half before you will have viable dough, so if you are in a rush, we suggest the use of quick rise yeast. The cornmeal on the bottom of the pan will add a bit of crunch to the pizza and prevent any potential sticking to the baking sheet.
If you have always wanted to experiment with whole wheat flour, here are your two chances. Login to Facebook, ‘like’ the Hodgson Mill page and vote for our Tarte Flambee in the “Build a Better Pizza” Contest. Your vote will make you automatically eligible to win a prize pack from the Hodgson Mill online store. You can vote through October 30, 2012 until 5:00 pm CST.
Here’s the second way to win! Leave a comment detailing what kind of pizza you would make with a whole wheat flour crust, and you could win a package containing Hodgson Mill flour, yeast, and cornmeal to create your own recipe. Be sure to check out the Hodgson Mill Facebook page for more information. All winners must reside in the continental United States. You will have until Monday, October 15th at 11:59 pm PST to enter, so there is plenty of time. Good luck!
Tarte Flambee (Alsation Bacon and Onion Pizza)
- 2 ounces bacon, sliced
- 1/2 large yellow onion, thinly sliced
- 1 tablespoon fresh thyme
- 1/4 teaspoon fine sea salt
- 2 cloves garlic, thinly sliced
- Whole wheat pizza dough half portion
- 1/4 cup creme fraiche
- 1 lemon zested
- 1/4 teaspoon freshly ground nutmeg
- 1 egg, separated
- 4 ounces Le Petit Creme cheese, sliced
- Fresh chopped parsley
- 1. In a hot skillet, cook the bacon over medium high heat until it is slightly crispy, approximately 2-3 minutes. Remove from the pan and place into a paper towel-lined bowl. Set aside.
- 2. Slide the onions into the pan used to cook the bacon, reduce the heat to medium low, and cook for 5-7 minutes or until softened. Add the thyme, salt and garlic. Cook for another 5-7 minutes, stirring often to prevent sticking. Remove from heat and allow to cool slightly.
- 3. Dust a 12\\\" round baking sheet with cornmeal. Spread the dough out to fit the shape of the pan. Set aside.
- 4. In a small bowl, whisk together the creme fraiche, lemon zest, nutmeg and egg yolk. Spread the mixture along the pizza dough. Top with the slices of cheese.
- 5. Evenly spread the cooked bacon on top of the cheese, followed by the onions. Slide the pizza into an oven preheated to 400 degrees, and bake for 10-12 minutes or until golden brown at the edges. Cool slightly, top with fresh parsley and serve warm.
Click HERE for the printable recipe.
Disclaimer: We received samples of Hodgson Mill products for review, but we were not compensated for our work. Hodgson Mill will provide giveaway items to chosen winner. All opinions are our own.Pin It
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