- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 258
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 57 mg
- Sodium
- 408 mg
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 258
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 57 mg
- Sodium
- 408 mg
Ingredients
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Directions
Special equipment:
a pizza stone- Put a pizza stone on a rack in the upper third of the oven. Preheat the oven to 550 degrees F and let the stone heat at that temperature for 10 minutes.
- Stir the creme fraiche, nutmeg and egg yolk together in a small bowl with a large pinch of salt and a few grinds of pepper.
- Put the bacon in a large skillet over medium heat and cook, stirring occasionally, until some of the fat has rendered and the bacon is just starting to crisp, about 7 minutes. Carefully drain off most of the fat, then add the leeks. Cook, stirring, until the leeks just start to wilt, about 3 minutes.
- Divide the pizza dough in half and lay on a lightly floured work surface. Roll and stretch one piece of dough into a very thin, organic shape (1/8 to 1/4 inch thick). Put the dough on a piece of parchment paper. Spread half of the creme fraiche mixture evenly on top, leaving a 1-inch border all around. Top with half of the bacon and leeks, then top with half the Gruyere. Put the pizza and parchment on a flat baking sheet or pizza peel and transfer to the pizza stone; bake until the crust is golden brown and charred in spots, 8 to 10 minutes. Repeat with the remaining dough and toppings. Cut into pieces and serve warm or at room temperature.
