Flammkuchen

Flammkuchen ist mein Lieblingsessen! Flammkuchen, which translates to fire cake, is Germany’s answer to pizza. The dish is native to southwestern Germany, particularly the Rhineland-Pfalz region. I spent a summer living in that region as part of a foreign exchange program in high school, and it didn’t take long before I realized that Flammkuchen was just about the most amazing food ever! It starts with a simple flour crust, topped with creme fraiche and a variety of toppings. It’s then cooked over high heat (open flame I think) which gives the crust its crispness. The traditional Flammkuchen, and my personal favorite, is topped with onions and bacon. It’s simple, but delicious.

I wanted to pass along a recipe that I found for homemade Flammkuchen. It’s hard to duplicate the effect of an open flame, but an oven cranked up to 450 will due in a pinch. I got the recipe from Beyond Burgers and Bratwurst. I’ve only ever made Flammkuchen from scratch once before, but I’m pretty sure I liked this recipe best. I hope you like it!  

Flammkuchen

Dough
2 cups flour
2.5 tablespoons canola oil
2/3 cup water
Pinch of salt

Toppings
1 cup crème frâiche (Okay, that sounds like it’s probably best, but that was $8 at Treasure Island so I used sour cream instead — perfectly fine substitute.)
1 red onion
1 tablespoon butter
1/4 lb bacon (or a whole pound so you can eat the rest)
Salt & pepper to taste
1 clove garlic

Fry and crumble the bacon.

Slice the onion and sauté with butter until they turn clear.

Mix the crème frâiche/sour cream with the garlic, salt and pepper.

Mix all the dough ingredients together until it forms a ball. It shouldn’t be sticky.

Spray a pizza pan or baking sheet with cooking spray and spread the dough out as thin as possible.

Spread the crème frâiche/sour cream mixture and then top with prepared onions and bacon.

Bake at 450 for 10 – 15 minutes until crust is crispy and light brown.

Slice, serve and enjoy!

Bis Später!

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