Klassischer Flammkuchen (Classic Tarte Flambée)

Preheat your oven to its highest setting (220-250°C / 425-475°F) with a baking stone or baking sheet inside, if possible, for extra crispiness.

Unroll the Flammkuchen dough (or roll out pizza dough very thinly) on a piece of parchment paper. Spread the crème fraîche evenly over the dough, leaving a small border free at the edges.

Thinly slice the onion into very fine rings or half-rings. Distribute the bacon lardons and the sliced onion evenly over the crème fraîche. Season lightly with salt and freshly ground black pepper.

Carefully transfer the Flammkuchen with its parchment paper to the hot oven. Bake for 10-15 minutes, or until the edges are golden brown and crispy, and the toppings are cooked. Watch carefully to prevent burning. Slice and serve hot.