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1
Heat the oven to 500F. If you have a pizza stone, move it to the oven a full hour before cooking, to heat up. If you are using a baking sheet, move it to the oven 30 minutes before cooking. Either way, you want to cook the flammkuchen at the base of the oven.
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2
Stack up your bacon, and cut it into lardons (or little matchsticks). Heat a wide pan (cast iron, if you've got one) over medium heat. When it's warm, add the bacon. Cook the lardons until they are half-way to crispy, about 5 minutes. (The bacon will cook more in the oven, so don't overdo it on the stovetop.) Move the bacon to a paper towel-lined plate to drain.
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3
Meanwhile, slice up the onions quite thinly. Once the bacon is out of the pan, you can add the onions to it; the bacon fat will serve as a lovely lubricant. Cook the onions until lightly golden, 10-15 minutes. Stir in a pinch of salt.
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4
Move the creme fraiche to a little bowl, and grate the nutmeg directly over it. Stir to combine.
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5
Finely grate the cheese.
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6
Take a baking sheet, and flip it upside down. Flour the surface generously. (Trust me, this step will allow you to slide the flammkuchen into the oven easily.) Spread the pizza dough on top of the upturned baking sheet, and then add the toppings in this order: creme fraiche, onions, bacon, gruyere. Top with black pepper. Move the flammkuchen to the oven by carefully transferring it to the heated pizza stone/first baking sheet. (Aim for the back of the pizza stone/baking sheet.)
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7
Cook the flammkuchen for 3-5 minutes, or until it's bubbling and the crust is just past golden brown. Remove it from the oven (I use tongs to pull it onto a cutting board; the dough doesn't stick once it's cooked). Scatter the minced chives all over.
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8
Eat the flammkuchen straight out of the oven, very hot.
