When it comes to pizzas, I prefer the ones with a thin crust. I first tried the original flammkuchen at a bar last year and really love it. Since then I make my own at home. This is my peach and Gorgonzola version.
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 toppings:
200gr Crème fraiche
150gr of gorgonzola, crumbled
2 peaches, thinly sliced
2 shallots, thinly sliced
8 strips of smoked bacon, thinly sliced
10 sprigs of fresh thyme
Place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.
After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes using the dough hook attachment.
Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
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 out one of the pieces on a floured surface. Then place the dough on a sheet of parchment paper.
Spread some of the crème fraiche all over the dough, except for the edges. Sprinkle some salt and pepper. Add the bacon, peach slices, shallots, gorgonzola and thyme.
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.