Updated: Mar 15, 2020
Just the other day, I saw a post from one of my Instagrammers; she posted a French pizza called Tarte Flambée. I immediately went crazy about it! I was like "France has its own pizza? Why isn't it popularized around the globe?" I went deep into research and found out that there are actually 2 types of pizzas in France: The Tarte Flambée and The Pissaladière. Pissaladière is a dish that originated from Nice, South of France. The crust is usually a thick bready dough with toppings consists of caramelized onions, black olives, and anchovies paste called pissalat.
This dish is actually inspired by Ludo Lefebvre. Now, the tricky part is all the ingredients have to be cooked beforehand as this is, in fact, a grilled pizza. I decided to caramelize my onions with a touch of heat. I do not like the taste of olives and anchovies, hence I omit them. But, I am using bottarga (as what Chef Ludo used for his onion tarte). It is a grand Italian delicacy made up of salted cured fish roe. To be honest, I am loving the taste (although it is quite pricey), be sure to use it sparingly as it has some intense flavors.
I am using a mixture of Fromage Blanc and crème fraîche, but they need to be "clotted" 1st, remember, this is a grilled pizza. Don't worry, it is a very simple trick and it is all written in the directions down below. To clot means to separate the whey from the dairy product and what you are left with is the solid creamy texture instead of a liquified one. I hope all the modifications I'd done will not cause the French to kill me. Lol! I will be making a Tarte Flambée grilled pizza soon, pls stay tuned. In the meantime, let's get started with the recipe.
(Make 2 grilled pizzas)
Inspired by Ludo Lefebvre's Onion Tarte
Unsalted Butter, 1 TBSP
Olive Oil, 1 TBSP
Yellow Onion Thinly Sliced, 1
Red Onion Thinly Sliced, 1
Chipotle Thinly Sliced In Adobo Sauce, 1/2 + A Splash Of Adobo Sauce
Sea Salt, Pinch
Brown Cane Sugar, 1/2 TBSP
Balsamic Vinegar, 1/2 TBSP
Water, 1/4 Cup
Fromage Blanc, 1/8 Cup
Crème Fraîche, 1/3 Cup
Parmigiano Reggiano Freshly Grated, 1 TBSP
Fleur de Sel, Pinch
White Pepper, Pinch
Grilled Pizza Dough, 3 Dough Balls
Sesame Oil, For Brushing
Fresh Thyme, A Handful
Bottarga Freshly Grated, A Few Sprinkles
Fresh Lemon Juice, A Light Drizzle
Fresh Lemon Zest, 1/2
Griddle / Grill Oven
Cast Iron Skillet / Pan
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Prepare the caramelized onions.
In a skillet over medium heat, add butter and olive oil.
As soon as the butter starts to melt, add in the onion.
Saute until translucent.
Add in chipotle, adobo sauce, salt, sugar and balsamic.
Saute until well combine and until the onions start to caramelize.
Add in water.
Cover, turn the heat down to low and allow the onions to fully caramelized. It should take about 40 to 50 mins.
Check and stir occasionally to prevent burning. Add water if necessary.
Taste and adjust for seasoning.
Remove from heat and set aside.
Prepare the pizza.
Preheat oven to broil setting.
In a heat proof shallow bowl, add Fromage Blanc, crème fraîche, parmigiano, fleur de sel and white pepper.
Stir to combine well. Stir, stir, stir.
Wack into the oven and broil for about 5 mins or until it becomes a color of a dirty shade of white.
Keep an eye on it as it will burn very fast.
Remove from heat and set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Spread a generous layer of the Fromage Blanc mixture.
Top with the caramelized onions, spreading out evenly.
Immediately cover the griddle.
As soon as the bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, sprinkle some thyme over the pizza.
Grate the bottarga over the top.
Lastly, top it off with lemon juice and zest.
Repeat the steps for the remaining pizzas.
Slice and serve immediately.