Flammkuchen with red onion and Smoked Bacon Strips

Flammkuchen with red onion and Smoked Bacon Strips
1 box Smoked Bacon Strips
325 g flour
7 g dry yeast
150 ml (lukewarm) water
2 tbsp olive oil
Pinch of nutmeg
125ml crème fraîche
125 ml of sour cream
2 red onions
a bunch of parsley, chopped
pepper and salt
½ tbsp extra virgin olive oil

Thoroughly mix flour, olive oil, water and salt to make the dough. Knead the dough for 10 minutes until you have a smooth dough. Leave to rest for an hour, cover with a clean wet towel.

Preheat the oven to 250°C. Roll out the dough thinly  (5 mm) and transfer to a baking sheet on a baking tray. Mix the crème fraîche with the sour cream and spread the mixture onto the dough. Slice the onions into thin rings and divide them together with the Smoked Bacon Strips onto the crème-mixture. Sprinkle with a little salt and pepper.

Bake the Flammkuchen at the bottom of the oven for 15 minutes.  Before serving, sprinkle with chopped parsley and drizzle some extra virgin olive oil over the Flammkuchen.