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.
Thin and crispy German style Pizza.Print Recipe
- Baking pan or Pizza Stone
- Mixing bowls 1 small, 1 large
- Measuring cup
- Sauté Pan
- Pizza Cutter
- 2 cup Flour all purpose
- ½ tsp Salt
- ½ cup Water
- 2 Tbsp Olive Oil
- 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
- Blue Cheese
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
- 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 muchAbout 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.
Super easy to make, delicious, and generous serving. You can also get creative with your own toppings. I had never worked with dough from scratch before and this was the perfect easy introduction!
Glad to hear you found the recipe easy and enjoyable Sussan!
Another incredible recipe which is also incredibly tasty!! The possibilities are endless too.