Back in 2000, I was sent as a young reporter to cover Germany. I used to hang out at a restaurant on the banks of the River Spree called Ständige Vertretung. It was a popular journalist hangout that served (and still serves) crisp, delicious Kölsch beer in little glasses. One of their pizzas was an Alsatian Tarte (also known as a tarte flambée, flammkuchen, or flame cake), a Franco-German favourite, though who invented it is hotly contested. Though I can’t remember everything the restaurant put on it, I do remember three key flavours: slightly tart cream, salty bacon and sweet, caramelised onions.
I never forget faces or food (though I do forget names!) and this pizza/tarte planted itself in my brain. Almost a decade and a half later, when I purchased my first Ooni pizza oven, I tried to recreate those flavours on a Neapolitan-style pizza. I have been reluctant to give this one away because...well...it's a game-changer. It might just make you the most popular dinner-party chef in your neighbourhood. I promise you. If you do this right, you'll be a hero–even if it's just for one day.
