Help me figure out what the name of this dish is?

When I was on a trip to France, our school trip stopped by this one restaurant. Since we never got to choose what we wanted to eat, they ordered for us. So they ordered some sort of pizza (which I'm wondering what it's called and how to make it). It was a flat bread pizza that was really crisp. (There wasn't any grill marks.) On top was cheese, onions (not sweet onions, just white), and cubed ham. There's no tomato sauce or any sauce.





Then there was a dessert pizza that was the same flat bread pizza with apple slices and an apple sauce (kind of like what Pizza Hut does).Help me figure out what the name of this dish is?
Definitely TARTE FLAMBE, it is Alsatian specialty. You can use Pizza dough, just roll it very thinly. Add fromage blanche, thinly slice sweet onion, and bacon. Bake to a very hot oven (475-500F) for about 15 minutes. Even better if you have Pizza stone.


It is so easy to make. As for Fromage Blanche, if you can't find it in your area, you can substitute with equal part of creme fraiche and cream cheese. Good Luck!Help me figure out what the name of this dish is?
Sounds like the Neapolitan pizza I had for dinner last weekend.


They probably baked it on a pan. No olive oil or any sauce type substance. My favorite!


No idea what its actually CALLED though. Sorry.
Flammekueche or Tarte flamb茅e





Flammekueche or Tarte flamb茅e is a well-known Alsacian speciality. It is like pizza in that a thin crust of dough is baked In a very hot oven but its topping is primarily cr猫me fra卯che, onions, and bacon. Like many traditional regional dishes there are innumerable ways of preparing it. Here is one example:





Ingredients:


Starter for the Dough


录 cup flour


录 cup moderately hot water, about 110 degrees


1 tablespoon sugar


1 package yeast


Dough


2 cups all-purpose flour


1 teaspoon salt


录 cup beer


6 tablespoons (录 cup plus 2 tablespoons) milk


Covering


2 tablespoons oil


1 medium onion (3 ounces), finely chopped


1 cup cr猫me fra卯che


陆 teaspoon salt


录 teaspoon pepper


4 pinches nutmeg


3 ounces bacon, cut into matchsticks


Procedure


Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.


When the starter is light and bubbly, mix the beer and milk into the mixture.


Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.


Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.


Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.


While the dough is rising, heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.


Combine the cr猫me fra卯che, salt, pepper, and nutmeg. Add the cooled onion.


Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.


Heat the oven to 450 degrees.


Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.


Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.


Bake for 20 minutes, or until the tart is lightly browned.


NOTE: To make cr猫me fra卯che, combine 1 cup heavy cream with 2 tablespoons buttermilk, stir, cover with plastic wrap, and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate, and it will become even thicker.


How to Serve :


Serve very hot on a flat wooden board so it can easily be cut up.





Thin Apple Tarts





INGREDIENTS:


2 small Granny Smith apples, peeled, cored and halved


1/2 cup water


1/2 cup sugar


2 Tablespoons fresh lemon juice


2 Tablespoons unsalted butter


1 frozen puff pastry sheet, thawed


PREPARATION:


1. Cut the apple halves crosswise into very thin (about 1/16th) slices. Place in a bowl.


2. Bring water, sugar, lemon juice and butter to a boil in a small saucepan, stirring until sugar is dissolved.


3.Pour immediately over the apples and turn them until they are slightly wilted.


4. Drain the apples in a colander that is set over a bowl to catch the syrup. Pour syrup back into saucepan, set aside.


5. Preheat oven to 425掳.


6. Roll out the pastry on a lightly floured surface, into a 12-1/2 inch square.


7. Cut out 4 6-inch rounds and place then on a lightly buttered baking sheet.


8. Top the rounds with the apples, overlapping the slices.


9. Bake in the middle of the oven for about 25 minutes.


10. Boil the reserved syrup until reduced to about 1/3 cup. Brush on the baked tarts while they are warm.


To serve:


Best served warm.
Maybe they made it on tortilla wraps. My friend made one and it was awesome and crispy.