Bacon & Onion Flatbread

Ingredients:

• 325g (1 cup 7 tbsp) warm water (110ºF)
• 5g (1 1/2 tsp) dry active yeast
• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
• 10g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt
• 8 oz Creme Fraiche
• Pinch ground nutmeg
• Ground white pepper, to taste
• Noble Saltworks Hickory Smoked Salt, to taste
• 1/2 lb hickory smoked bacon, diced
• 1 medium white or yellow onion, sliced thin

Instructions:

To make the pizza dough:

• To watch Chef Tom’s tips and techniques for pizza dough: CLICK HERE!
• Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt.
• With the mixer fitted with the hook attachment, mix on medium until a ball is formed, about 1 minute.
• Once all ingredients are incorporated and a ball is formed mix 8 minutes on medium speed. Transfer to an oiled container and keep covered.
• Let rise until doubled in size. Fold in the container and let rest for 10 minutes. Turn out onto a lightly floured surface and divide into 5 equal portions and round into balls. Allow dough to bench rest (covered for 15 minutes) before using your hands or a rolling pin to stretch/roll into thin flatbreads. An 1/8″ thickness or thinner is preferred, using as little flour on your workspace as possible. If the dough is fighting you while rolling, allow it bench rest covered for another 10-15 minutes to relax the gluten.
• Conversely, you can roll out your flatbreads from one whole dough recipe, space permitting. (This was the method used in the video.) How many portions you get out of the dough depends on what type of pizza oven you are using. For the video, Chef Britt uses the Roccbox, and uses its standard-issue peel to measure the size of her flatbreads.
• For easier handling, layer the ultra-thin flatbread sheets with parchment or wax paper on a sheet tray and transfer to the freezer to set.

To make the toppings:

• In a cast-iron skillet, combine bacon and sliced onions and cook together over high heat, stirring as needed until the onions are softened. Remove from heat and allow to cool.
• To make the sauce, combine creme fraiche, nutmeg, white pepper, and Noble Saltworks Hickory Smoked Salt. Taste and adjust seasonings as necessary. Hold in the fridge until ready for further use.

To build/bake pizzas:

• Lightly flour your pizza peel, remove one flatbread from the freezer and place it directly on the peel without the paper.
• Working quickly, spread a thin layer of creme fraiche sauce, followed by a sprinkling of bacon and onion, making sure not to overload with toppings.
• Immediately fire the pizza in your pizza oven, needing roughly only 60-90 seconds total, turning halfway through.
• Serve immediately.

(The Sauce; ATBBQ)

www.atbbq.com/thesauce