Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar. Here's the Food and Wine recipe for reference. As you know, my preference is to cook pizza on a Baking Steel. If you don't have one, I find a cast iron skillet preferable to sheetpan for getting a crisp crust. Find instructions here for cast iron skillet. Finally, I love the Lahey pizza dough, but use whatever dough you like.