A few weeks ago my hubby and a friend were celebrating their birthdays at a bar. And one of the snacks the barman brought out was this sort of pizza dish. I’ve never had it before and I couldn’t stop eating it. A few German friends did recognize it though. Now that I have tried it, I see it everywhere on menus. There are different variations of flammkuchen and I wanted to try and make the one I had that night. I tried it out last week with a no rise dough and wasn’t very happy with the results. I tried it again today, letting the dough rise for an hour and I was very pleased of how it turned out. Really thin dough that is crispy on the edges. This recipe makes 4 flammkuchen.
For the dough:
7grs of dry yeast
1 cup of warm water
Pinch of sugar
2 tablespoons of olive oil
½ teaspoon of salt
2 ½ cups of all-purpose flour
For the topping:
200gr Crème fraiche
100gr of cream cheese, at room temperature (or Fromage Blanc)
A pinch of nutmeg
A pinch of salt
1 red onion, finely sliced
8 strips of smoked bacon, finely sliced
Mix the warm water, yeast and sugar in a large bowl and let it sit for 5 minutes.
Stir in the olive oil and salt using a fork. Slowly add the flour while mixing it.
Knead the dough for 5 minutes if you are using a mixer with a dough hook attachment, or for 10 minutes if you are using your hands.
Place the dough in a greased bowl, cover with plastic film and let it rise for 1 hour.
Mix the crème fraiche with the cream cheese, salt, pepper and nutmeg. Reserve the mixture, covered in the fridge until ready to use.
Preheat the oven to 230C/446F. Place the oven tray where you are going to bake the pizza in the oven to get hot.
Remove the dough from the bowl and separate it into 4 pieces.
Roll one of the pieces on a floured surface. Then place the dough on a parchment paper.
With a tablespoon, spread a thin coat of the crème fraiche mixture all over the dough, except for the edges.
Top with the onions and bacon.
Remove the hot tray from the oven. Place the flammkuchen with the parchment paper on the tray and bake for 10 minutes.
Repeat for the remaining dough. Serve immediately.