This delicious flatbread pizza originates in the Baden-Württemberg region of Germany and the Alsace region of France. It consists of a thin crust with thinly sliced onions and smoked bacon and is traditionally baked in a wood-fired oven. This recipe is easy to make at home, using frozen pizza dough and your regular oven! Flammkuchen is a popular dish during Oktoberfest! Recipe makes two medium-sized pizza.
On the Ingredients
- Crème fraîche is a soured cream product from originally from France but popular throughout Northern Europe. It’s used in both cold and hot preparations and in France it’s used in hot savory sauces, as the fat content (30%) means curdling is not an issue.
Flammkuchen (German Pizza)
6
servings20
minutes40
minutes1
hourThis delicious flatbread pizza originates in the Baden-Württemberg region of Germany and the Alsace region of France. It consists of a thin crust with thinly sliced onions and smoked bacon and is traditionally baked in a wood-fired oven. This recipe is easy to make at home, using frozen pizza dough and your regular oven! Flammkuchen is a popular dish during Oktoberfest! Recipe makes two medium-sized pizza.
Ingredients
1 pizza dough (we used Otto’s frozen dough)
7oz creme fraiche OR sour cream
1 tbsp butter
3 onions
10oz smoked bacon (cut into thick sliced)
2 egg yolks
1 tsp salt
1/2 tsp black pepper
1 tsp nutmeg
1 tsp caraway seeds (optional)
Directions
- Thaw the pizza dough according to the instructions on the package.
- In a skillet over medium-low heat, melt the butter. Add the onions and sauté until the onions are soft.
- Meanwhile, heat another skillet over a medium-low flame and sauté the bacon until brown and crisp on the edges. Spoon the cooked bacon onto a piece of paper towel to absorb the excess fat.
- Preheat the oven to 425° F.
- Combine the creme fraiche with the egg yolks, salt, black pepper, and nutmeg until smooth.
- Turn the pizza dough out onto a floured work surface. Divide it in two and roll out each half into a thin circle or rectangle. Transfer each to its own baking sheet.
- Divide the creme fraiche mixture between the two doughs, spreading it to the edges. Divide the onions and bacon over each and sprinkle with caraway (if using).
- Bake for 20-25 minutes, until the edges begin to darken. Serve hot with your favorite German-style beer!
