Flammkuchen - German pizza with bacon and onions (video)
Servings: 6 servings
Ingredients
for the dough:
- 2 cups (250g) flour spooned and leveled, not scooped
- 1/2 cup (120g) very warm water
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
for the topping:
- 1/2 cup (150g) creme fraiche
- 7 oz (200g) thick-cut bacon or German Speck
- 1 small/medium onion
- chives to garnish
Instructions
Make the dough:
- Preheat the oven to its highest setting (about 500°F/250°C).
- In a medium/large mixing bowl stir the flour with salt.2 cups (250g) flour, 1/2 teaspoon fine sea salt
- Add the olive oil and very warm water (from the tap). Stir with a wooden spoon until roughly combined.2 tablespoons olive oil, 1/2 cup (120g) very warm water
- Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.
- Wrap the dough in plastic foil and set aside to rest for 20-30 minutes (on the counter).
Assemble the tart:
- Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.7 oz (200g) thick-cut bacon or German Speck, 1 small/medium onion, 1/2 cup (150g) creme fraiche
- Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil/vegetable oil.
- Spread the creme fraiche over the dough leaving some border, top with bacon and onion slices (if they released some water, squeeze it out).
- Bake the Flammkuchen for about 10-12 minutes or until golden brown. The baking time may be longer (up to 15-18 minutes) if your oven is not as hot as mine.
- Sprinkle with thinly sliced chives (optional).
- Cut into squares and enjoy!
Video
Notes
- You can use regular bacon, thick-cut bacon, or German Speck (not an Italian type of Speck) for this recipe.
- You can substitute creme fraiche with Greek yogurt or sour cream mixed with 1-2 Tbsp of olive oil.
- You can cook your bacon and onions before putting them on your flatbread but traditionally they are used raw (I prefer them both raw).
- Storage: Store this tart in the fridge, wrapped in plastic foil, for up to 2 days. Reheat in the oven until crispy. It tastes best freshly made but it's also pretty good reheated.
- Don't load your Flammkuchen with too many toppings - it will be soggy and not crispy.
- If you have a pizza stone use it to get an even crispier result (but you may divide the dough in half in order to transfer it successfully onto the pizza stone).
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 426kcal