Preheat Your Oven: Turn your oven up to 220°C (200°C Fan) and line two large baking trays with baking parchment. A high heat is essential for a crisp base.

Cook the Pancetta: Place the pancetta or lardons in a cold, dry frying pan over a medium heat. Cook for 5-7 minutes, stirring occasionally, until the fat has rendered and the pancetta is golden and crisp. Remove with a slotted spoon and drain on a piece of kitchen paper.

Prepare the Creamy Base: In a small bowl, mix together the crème fraîche, fromage frais, salt, pepper, and the pinch of nutmeg until smooth and well combined.

Roll and Cut the Dough: Unroll the pizza dough onto a lightly floured surface. If it’s thick, use a rolling pin to roll it out a little thinner – you’re aiming for about 2-3mm thick.

Shape the Stars: Using a 7-8cm star-shaped cookie cutter, cut out as many stars as you can from the dough. You should get around 24. Arrange them on your prepared baking trays, leaving a little space between each one.

Assemble the Stars: Spread a very thin layer (about half a teaspoon) of the crème fraîche mixture over each star, leaving a tiny border around the edges. What works best for me is using the back of the spoon to get an even coating.

Add the Toppings: Sprinkle the thinly sliced red onion and the crispy pancetta evenly over the cream-topped stars. Don't overload them, as this can lead to a soggy base.

Bake to Perfection: Place the trays in the preheated oven and bake for 10-12 minutes, or until the edges of the stars are a deep golden brown and the topping is bubbling. Keep a close eye on them as they can brown quickly.

Garnish and Serve: Remove the trays from the oven. Sprinkle the hot Flammkuchen Stars with the finely chopped fresh chives and serve them immediately while they are at their crispiest.