Doubling the carbohydrates on this pizza is a tasty twist on the traditional toppings. The traditional tastes of Alsatian pizza—creme fraîche, caramelized onion, and bacon—are the basis for this pie, to which we’ve added soft confit garlic cloves and thin slices of potatoes. The addition of kale and chives makes for an attractive and delicious pizza.
- 1 hoop of artisan pizza dough
- The use of all-purpose flour for a light dusting
- Dusted with semolina
- Approximately 3 tablespoons of crème fraîche
- Garlic confit with 4 cloves broken and mixed in (see Note)
- a potato, cut thinly, 2 ounces
- caramelized onions, 3/4 ounce
- 14 of an ounce of bacon, crumbled and cooked
- Six kale stems
- Garnish with chopped fresh chives.
Covered dough should be refrigerated for 1–2 hours, or until it is cool enough to leave a fingerprint when squeezed but is not frigid. Put one ball of dough on a well-floured work surface. Firmly press all over dough with floured fingers, leaving a 1/2-inch border.
If using a home oven, place a baking steel or big circular cast-iron pizza pan (such as a Lodge 15-inch) on the center rack and warm to 500°F. Pre-heat the oven for around 30 minutes with the pan inside. If using a pizza oven outside, follow the manufacturer’s directions for preheating the oven and pizza stone before using it. (Please note that cooking with wood requires more practice to regulate the heat well, thus we have only supplied gas oven cooking methods here.)
Make a C-shape with your hand’s edge, then press firmly within the dough’s border to demarcate a ring that’s 1/2 inch wide. Gently stretch the dough by lifting it onto the knuckles of both hands and turning it after each stretch so that it keeps its round form. Allowing gravity to assist in the expansion of the dough, continue to gently stretch it until a 10-inch circle of uniform thickness is formed, with an outside ring that is somewhat thicker. Shape dough into a round and lay it on a pizza peel that has been sprinkled with semolina. Put 4 crushed cloves of garlic confit on a round of crème fraîche and spread it on a dough circle. Pile in the baby greens, bacon, onion, and potatoes.
Loosen the pizza from the peel by gently shaking it. Carefully pry up the pizza’s edge with a bench scraper and sprinkle the pizza peel with a combination of semolina and bread flour, using a ratio of 1:1. With swift, decisive motions, unload pizza onto a hot baking sheet or directly onto the stone of an outdoor pizza oven. Half of the pizza may be transferred to the pan by setting the peel edge at a 20-degree angle and swiftly pulling back the peel. The remaining pizza should be transferred onto the pan by gently stretching the peel as you shake it side to side and drawing it back.
If using a home oven, preheat it to 500 degrees Fahrenheit, and bake the pizza for 3 minutes, or until the crust is golden and slightly puffed. Turn the pan so that the new, uncovered side is facing up and turn the broiler on high. In 3 to 6 minutes under the broiler, your pizza will be golden and cooked all the way through. If using a brick or stone pizza oven, cook the pizza for 2 to 4 minutes, or until the cheese is melted and the crust is browned and bubbly. To ensure even cooking, rotate the pizza 90 degrees using the peel every 20 to 30 seconds.
Get the pizza onto the cutting board by peeling it. Slice into wedges and garnish with chives.