Tarte fine bacon et sauge

bacon-pizza1

French pizza with bacon and fresh sage

A super easy tarte fine, or French-style pizza, with rich flavor that is sure to appeal to bacon lovers. The fresh sage adds a gourmet touch.

You will need a sheet of parchment paper for baking the pizza. As for the dough, good commercial brands are now available. If you’d prefer to make the dough yourself, here’s a quick version from Martha Stewart.

about 1/2 pound (250 g) pizza dough, ready made or homemade
1 tbsp. flour
2 tbsp. crème fraîche
6 strips of bacon
2 branches fresh sage
freshly ground black pepper
2 tsp. olive oil

Preheat the oven to gas mark 7 (400 F, 210 C).

Form the pizza dough into a rectangle. Dust with flour on both sides. Set on a sheet of parchment paper. Transfer to a baking sheet.

Coat the dough with the cream, leaving a border of about half an inch (1.5 cm) all around.

Place the bacon strips on top of the cream. Remove the sage leaves from their stems and scatter over the bacon.

Place the pizza in the center of the hot oven and bake for about 20 minutes. Check after 15 minutes. The pizza is done when the edges of the dough are golden.

Remove the pizza. Grind some black pepper over it (salt is not needed, as the bacon is already salty). Drizzle with the olive oil.

Serve piping hot, with a salad alongside. Serves 2.

This recipe is adapted from ‘Simplissime‘ by J.-F. Mallet.


Print page