First of all, prepare the dough: dissolve the yeast and sugar in part of the slightly warmed water and start incorporating it into the flour, then add the rest of the water, salt and oil and knead for at least 10 minutes.
Once ready, let it rise in a covered and sheltered place for at least 2 hours or until doubled in volume.
In the meantime, prepare the onions: peel them, cut them into thin slices and sauté them in a non-stick pan with a little salt and oil, over low heat, so as to make them dry and brown well.
Then take the sour cream and mix it with the cheese and a pinch of salt until you get a thick but smooth cream.
Once doubled in volume, take the dough and roll it out into an oval shape.
Arrange it in the baking tray lined with parchment paper and spread the cream cheese over the entire surface, leaving 1-2 cm of free edge, then add the onions on top of the cheese.
Continue with the speck and add, if you like, a pinch of pepper, then cook for 15-20 minutes at 22 ° C in a preheated convection oven.
The Alsatian pizza is ready, let it just cool before serving.
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