Buy all ingredients right below the recipe
DOUGH
- 5 g fresh yeast
- 500 g all-purpose flour and flour for dusting the dough
- 25 g softened butter
FILLING
- 500 g crème fraîche
- 1/2 teaspoon salt
- pinch of ground nutmeg
- 250 g peeled red onion
- 150 g bacon
- freshly ground pepper
YOU WILL ALSO NEED
- cling film
- baking paper
DISH PAIRING WITH BEER
- This dish is best enjoyed with a glass of well-chilled beer.
INSTRUCTIONS
- 1In a bowl, mix the yeast with water (250 ml) and pour it into the stand mixer bowl. Add the flour and softened butter and mix on medium speed for 8 minutes until a smooth dough forms.
- 2Dust the work surface with flour and turn out the mixed dough onto it. Form it into a ball, wrap it in cling film, and refrigerate for 1 hour. Divide the rested dough into 4 equal parts.
- 3Heat the grill to maximum and close the lid.
- 4Mix crème fraîche, salt, and nutmeg. Cut the onion and bacon into 3 mm thick strips.
- 5Dust each piece of dough with flour and roll out a 2 mm thick rectangle. Place it on baking paper, spread a generous layer of crème fraîche, sprinkle with some onion and bacon, and season with pepper.
- 6Transfer the prepared dough from the baking paper to the hot grill, close the lid, and grill for 3 minutes. Serve immediately.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.