3 oz. Real California crème fraîche
1 (10-inch) extra-thin pizza crust (tart dough or cracker crust
preferred)
3 oz. caramelized onions
3 oz. thick bacon cut into 1 x 1/2-inch strips and cooked
2 oz. shredded Real California Alpine-style cheese
1/8 tsp. freshly grated nutmeg
Spread crème fraîche thinly over crust. Sprinkle with onions; arrange bacon evenly on top. Top with cheese. Bake at 475°F until crust has golden edge and crisp bottom and cheese is slightly browned. Dust lightly with nutmeg.
Recipe courtesy of Chef Mark Todd for the CMAB.
