The Art of French Pastry

of the crème fraîche
mixture—about 3 rounded
tablespoons—over the
surface, leaving a border
around the edge. Sprinkle
about 60 grams of onions
(2 ounces, about ¼ small
onion) and slivered bacon
from 1 slice of bacon over
the top. Slide from the
peel onto the baking
stone, or place the pizza
pan directly into the oven.