INGREDIENTS:
1 packet AeroFarms micro spicy mix 2 tablespoon unsalted butter 2 large yellow onions, peeled, halved and sliced thinly 1 dash Kosher Salt 4 slices bacon, diced 1 Terranova Pizza Dough 4 ounce crème fraiche dash FlourINSTRUCTIONS:
Place a pizza stone on a rack in the lower part of the oven. Preheat oven to 550°F or as high as it will go for at least 30 minutes.
Melt butter in a large, heavy-bottomed pan or cast-iron skillet over medium heat. Add the sliced onions and salt to taste. Cook, stirring frequently, until onions start to soften. Reduce heat to medium-low and continue cooking, stirring every few minutes, until onions are caramelized, 25-30 minutes. If onions start to burn, add a few tablespoons of water to the pan and stir. Remove caramelized onions to a bowl and set aside.
While onions caramelize, add the bacon to another pan over medium heat. Cook until slightly crispy, stirring occasionally, about 10-12 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate and set aside.
Dust a work surface with flour. Remove the pizza dough from the bag and turn out onto floured surface. Divide the dough into 4 pieces using a bench scraper or simply using your hands. With a floured rolling pin, roll each piece of dough until it’s about 1/4 inch thick, dusting with more flour as needed.
Spread the crème fraiche evenly across the pizza doughs, then top with caramelized onions and bacon. Bake the tarte flambés individually on the pizza stone until crust is brown, about 8-10 minutes. Top with 2 large handfuls of Aerofarms micro spicy mix and serve immediately.
