Instructions:
- Combine dry ingredients: Whisk flour and salt in a large bowl.
- Mix wet ingredients: Add the oil and water to the flour mixture. Mix by hand until a shaggy dough forms.
- Knead Briefly: Turn dough out onto a lightly floured surface and knead for only 3–4 minutes until smooth. Do not overwork.
- Rest: Wrap the dough tightly and let it rest at room temperature for 15 minutes.
- Preheat Oven: Place a pizza stone or steel inside the oven and preheat to the highest safe temperature (ideally 500°F/260°C or higher).
- Render Bacon: Gently sauté the bacon lardons in a dry pan over medium heat until they release fat and are lightly browned. Remove bacon with a slotted spoon and set aside.
- Roll the Base: Divide the dough into two equal portions. On a sheet of parchment paper dusted with flour, roll one portion out very thinly (about 1/8 inch thick).
- Apply Base Layer: Spread half of the Fromage Blanc thinly and evenly over the rolled dough, leaving a small border.
- Layer Toppings: Scatter half of the thinly sliced onions and half of the reserved bacon evenly over the cream layer. Dust lightly with pepper and nutmeg.
- Bake: Carefully slide the parchment paper and Flammkuchen onto the preheated pizza stone/steel. Bake for 8–12 minutes until edges are puffed and crisp.
- Serve: Slide onto a cutting board, slice immediately, and repeat with the second dough portion. Serve piping hot.