Ingredients

• 4 cups Organic Ivory Wheat Flour
• 1-1/3 cups Warm Water
• 1-1/2 teaspoons yeast
• 4 teaspoon Kosher Salt
• 1 tablespoon Sugar
• 2 tablespoons Olive Oil

• 1/2 cup Creme Fraiche
• 8 slices cooked Bacon crumbled or cut into thin strips
• 1 Shallot sliced or shaved as finely as possible
• 1 cup Alpine-Styple Cheese grated (Gruyere, Emmental, etc.)
• 4 sprigs Tarragon leaves removed and coarsely chopped
• 1/2 cup English Peas
• 1 cup Pea Tendrils
• Salt and Pepper to taste
• Olive Oil for drizzling

Instructions

1. Preheat oven to 500 F with a pizza stone on the lower middle rack. Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on low until the ingredients are incorporated. Increase speed to 4 and let mix for 2 minutes.
2. Move to an oiled bowl, cover tightly and let rise until doubled in volume (about 60-90 minutes).
3. Punch down and divide dough into eight equal pieces.
4. Roll out as thin as possible on a well floured work space -or- use a pasta rolling machine to roll paper thin.
5. Slide pieces of dough on to the baking stone in the preheated oven and par bake until bubbly and beginning to color (6-8 minutes).
6. Let cool while preparing the toppings.
7. Spread each piece of par-cooked dough with about a tablespoon of creme fraiche.
8. Sprinkle with sliced shallot, bacon, and grated cheese.
9. Bake until cheese is bubbling and beginning to brown.
10. Remove from oven and top with peas, pea tendrils, salt and pepper and a drizzle of olive oil. Serve immediately.