Tarte Flambe - recipe Pizza Dough

Method

• Preheat the oven to at least 500F (600 is better if your oven goes that high), with a pizza stone in place if you have one.
• Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel.
• Let it rest while the oven heats.
• Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary.
• The process will be easier if you let the dough rest occasionally between rollings.
• If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil.
• Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
• Spread the fromage blanc on the dough.
• Sprinkle with onion, bacon, a little salt, and plenty of pepper.
• Bake until nicely crisp, about 10 minutes; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time.
• Serve hot or, in a pinch, at room temperature.