Tarte Flambée Alsacienne - Untested

https://www.seriouseats.com/classic-tarte-flambee-alsatian-pizza-recipe

It's a franco-german pizza! What's a baking steel?

1 cup fromage blanc (see notes)

1/2 cup crème fraîche (see notes)

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg

1 recipe basic New York pizza dough or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top

Flour, for dusting

1 medium white or yellow onion, very thinly sliced

1/4 pound sliced bacon, cut crosswise into thin strips

1. Set baking steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour.
2. Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.
3. Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.
4. Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.

Note: If you can't find fromage blanc, a tangy fresh cheese, you can substitute the fromage blanc- and crème fraîche-mixture below with either 1 1/2 cups quark, or 3/4 cup buttermilk blended with 3/4 cup cream cheese.