This is the pizza of Alsace. My friend from the Bordeaux region of France told me about this recipe, and I used it for a dinner party for my book club. It has become a favorite of our family. The filling is creamy, and the nut-meg gives it a unique flavor. —Shea Fox
1 small package yeast
1 teaspoon sugar
11⁄3 cups room-temperature water, divided 1 tablespoon fine sea salt
2 cups flour
Mix yeast, sugar, and 1 cup lukewarm water in a bowl. Stir until dissolved; cover with a cloth for 15 minutes. Mix remaining water with salt; set aside. Add flour to yeast mixture little by little; mix for 2-3 minutes. Knead dough on low speed with a mixer; slowly add saltwater. Dough must not stick to bowl; it must be firm and slightly sticky. Place dough on a floured surface, and knead with your hands for a minute. Cover with a cloth; let rise for 40 minutes. When it has risen, flatten dough with your hands for a minute. Cover with a cloth; let rise for 40 minutes. When it has risen, flatten dough with a slap of the hand, and knead for 2-3 minutes. It’s now ready for use.
2 tablespoons vegetable oil, divided
1 large yellow onion, peeled and
2 pinches salt, divided
8 ounces sour cream
2 egg yolks
1 cup smoked ham (chopped into small
cubes, trimmed of fat) or bacon Grated gruyere cheese
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a sauté pan, and add onion and 1 pinch salt. Mix for 5 minutes over low heat. Do not allow onion to turn brown. Mix sour cream and egg yolks with a fork. Season with nutmeg, 1 pinch salt, and pepper. Add onion, and mix.
With a rolling pin, spread dough thinly in a circular or rectangular shape. Lay it down without an edge on an oiled baking sheet. Spread filling on the dough, and sprinkle with ham and cheese. Pour remaining oil on top, and bake for 10-15 minutes or until golden brown. Serve immediately. Yield: 18 appetizers or 6 entrée servings.