Flammkuchen aka Tarte Flambee aka Alsatian Pizza

I've gotten quite a taste for the old Flammkuchen since being in Germany. They tend to be always a reliable and inexpensive option anywhere you eat, and it's hard to beat the combination of bacon, onions, and creme fraiche. But I wanted to do as my sister-in-law did, which was turn it into a quick and satisfying weeknight meal.

Unlike in Saarland, which is reasonably close to Alsace, we don't have a decent pre-made dough in the

Do you really have a better idea for dinner tonight?

stores, (the only option being some pre-made pizza kit which included what must have been a dreadful tomato sauce). So I hit the internets and was pleasantly surprised that one can make the dough without yeast, thus saving loads of time. After trying a few I found I was happiest with the "einfacher," or simple and easy, Flammkuchen. I've already got the recipe memorized and now can crank it out quick and easy.

Toppings:
50g chopped and cooked bacon
Creme fraiche
Red onion and shallot

Dough:
200g flour (about 1 1/3 cup)
110ml water (just under 1/3 of a cup)
1 teaspoon salt
1 tablespoon olive oil

Mix the dough ingredients, gather into a ball and work a few times so it has some cohesion. Don't work too much or it will be harder to roll. Wrap in plastic wrap and let it sit in the 'fridge for 30 minutes if you have time.

Preheat oven, hot is good. Pull dough out of 'fridge, roll out thin. Cover with creme fraiche and tasty bits, then throw in oven. Let bake until edges of dough brown a touch. Remove, divvy, eat. You can have this thing from start to table in 45 minutes once you get it down.