Flammkuchen (Alsatian Flatbread)

Preheat oven to 220-250°C (as high as it goes). If using a pizza stone, place it on the middle rack now to heat for at least 20 minutes.

Slice onion into very thin rings, almost translucent. Cut bacon into 5mm strips or lardons.

Unroll dough onto parchment paper. If using pizza dough, roll it as thin as possible — you should nearly see through it. Aim for a rectangle or oval about 3mm thick.

Mix crème fraîche with salt, black pepper, and nutmeg (if using) in a small bowl. Spread evenly over dough, leaving a 1cm border.

Distribute onion rings evenly over the cream layer, then scatter bacon over top.

Slide parchment with Flammkuchen onto preheated stone or an upside-down baking sheet. Bake 8-12 minutes until edges are deeply golden and onions have caramelized spots.

Remove from oven, slice into rectangles or wedges, and serve immediately while edges are still crisp.