I tried my very first Flammkuchen in Hobart, Tasmania back in 2020, just before Covid-19 struck.

It was a simple range of toppings, but man it blew my mind!
Since then I’ve tried my hand at recreating it, and I Think I’ve almost got it. Well close enough to where it should be in texture and flavor.

Now I’m planning to share this recipe in a Cook-A-Long style in September 2021.

Flammkuchen

Course: Dinner, Lunch

Cuisine: German

Keyword: Pizza

Prep Time: 40 minutes

Cook Time: 15 minutes

Thin and crispy German style Pizza.

Print Recipe

Equipment

• Oven
• Baking pan or Pizza Stone
• Mixing bowls 1 small, 1 large
• Measuring cup
• Scale
• Sauté Pan
• Pizza Cutter

Ingredients

Dough

• ▢ 2 cup Flour all purpose
• ▢ ½ tsp Salt
• ▢ ½ cup Water
• ▢ 2 Tbsp Olive Oil

Toppings: Basic

• ▢ 1 cup Crème Fraiche Can substitute with Sour Cream*
• ▢ ¼ tsp nutmeg
• ▢ 1 Onions Brown/Red sliced
• ▢ Parsley chopped
• ▢ Ground black pepper
• ▢ Cornstarch for dusting

Optional Toppings – Cheese

• ▢ Any semi hard cheese: Swiss
• ▢ Gruyere
• ▢ Edam
• ▢ Blue Cheese
• ▢ Pecorino

Optional Toppings – Meat

• ▢ 115 grams Bacon diced
• ▢ 100 grams Prosciutto sliced
• ▢ 100 grams Ham diced
• ▢ 100 grams Chicken Shredded

Optional Toppings – Vegetables/Herbs

• ▢ Button Mushrooms sliced
• ▢ Red Capsicum
• ▢ Spring Onion sliced
• ▢ Olives black kalamata sliced
• ▢ Oregano
• ▢ Basil

Instructions

• Preheat oven to 250°C bake NOT fan forced
• In a large bowl combine flour and salt, stir in oil and water until mixture begins to stick together.

  Turn out to a lightly floured surface and knead well until dough forms – It should be soft and smooth.

  3-5 min
• Set dough aside, cover and let it rest for about 30 minutes.
• In a small bowl, mix together crème fraiche and nutmeg. Set aside.
• In a large pan, sauté bacon over medium high heat, until it is cooked. Don't crisp it up too much

  About 2-4 minutes.

  Remove the bacon from pan onto a paper towel. Set aside.
• Using the bacon grease, sauté brown onions over medium heat until caramelized, about 10min, stirring occasionally.

  If using red onions you can skip this step, but slice them a little thinner.

  Set aside for assembly.
• Roll and stretch out dough to 3-5 mm thick – You can make 2 smaller pizzas or 1 large one.

  *You can roll it out on wax paper, so it's easier to transfer to pizza stone
• Spread the dough with crème fraiche and onion, sprinkle with your selections of meat, cheese, vegetables.
• Transfer dough and baking paper to baking pan or pizza stone.
• Bake until golden brown, about 10-15 minutes
• Serve immediately with some wine.