Flammkuchen, often called “German pizza,” is a very thin piece of dough topped with sour cream and onions pork meat (Bacon). It has its origins in the German/French border region of Alsace – traditionally baked in a wood oven, it was invented by bakers to test the temperature of their ovens; If the oven is hot enough to make bread, the flammkuchen will only take a minute to cook.
The dough is much like pancake batter, or rough dough (flour, oil, and water only) and is incredibly easy to make.
It is important when making this at home that you preheat the baking sheet in the oven first as this ensures a crispy base, or if you have a pizza stone that is even better. I’ve made a few suggestions for my favorite alternate flavor combinations below the recipe, but really anything goes.
Makes 2 (serves
To prepare the dough
Sea salt is fine a pinch
Sour cream or fresh cream
Unstable sea salt
Rapeseed oil to spray
Fresh thyme leaves
Preheat oven to 200°C fan/gas mark 7.
Place two large baking sheets in the oven to heat.
To prepare the dough, put all the ingredients in a large bowl and mix with your hands. Knead for 2 minutes, until a soft and silky dough forms. Divide the dough in half. On a floured surface, roll each half as thin as possible. As long as it fits on the baking sheet it doesn’t matter what shape it is, although I aim for a rough oval.
Remove the sheets from the oven and place the dough on top. This can be a little tricky – I use a pizza shovel to do this but a large flat spatula or a hand supporting the center of the underside of the dough as you move it works also.
Working quickly, spread the sour cream evenly over each piece of dough and scatter the onions and mushrooms on top. Sprinkle with sea salt and a little rapeseed oil. Bake for 15-18 minutes, until edges are cooked through and flamkuchen starts to shimmer on top. Sprinkle with thyme, cut into portions and serve immediately.
pork meat Replace the mushrooms
Goat cheese and honey Switch mushrooms
Pesto and tomato – Add
Red pepper and black olives – Add
From Advent by Anja Dunk (Quadrille, £25)