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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in). | 2. Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven. | 3. Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough. | 4. Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat. | 5. Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately. | 6. NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	250	g		222.5	0.0	49.5	1.25
cream cheese	1	kg		2950.0528	35.0006	71.0013	286.0051
creme fraiche	3 1/8	cups		222.5	0.0	49.5	1.25
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt	1	pinch		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
bacon	300		diced	35028.0	107.52	1060.08	3333.96
onion	4		chopped	256.0	59.776	7.04	0.64
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.