This savory pizza combines the elements of a classic Alsatian tart flambée—crème fraîche, bacon, and raw onion—with sugared apple slices, a touch inspired by a Dorie Greenspan recipe in <em> Baking Chez Moi </em>. <br /> <br />Use any pizza dough you like. My preference is the <a href="https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie">Lahey no-knead dough</a>. I have the best results with pizza at home when I use my baking steel, but I have made this on both a sheet pan and in a 9-inch cast-iron skillet. A cast-iron skillet is preferable to the sheet pan—I had trouble getting this pizza crisp on a sheet pan. The photos above show two methods: sheet pan and cast-iron skillet. <br /> <br />Recipe can be scaled up as needed.

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