Alsatian Pizza (Flammkuchen)

Flammkuchen is a thin-crusted pizza from the rural regions of the Upper Rhine Valley. Though today associated almost exclusively with Alsace, this dish was made natively throughout the neighboring regions of Baden and the Palatinate. The traditions of this recipe are rooted in the weekly rituals of bread making, which required heating large ovens, and thus offered the opportunity for creativity when the main work of baking was over. This dish only left the rural Rhineland in the late 20th century when its similarity to pizza made it a big hit in restaurants. This is a recipe for the classic version of the Flammkuchen, with creme fraiche and bacon.

Alsatian Pizza (Flammkuchen)

This is a recipe for the classic version of the Flammkuchen, with creme fraiche and bacon.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Alsatian, French, German
Keyword: Pizza
Servings: 4

Ingredients

Crust (Optional – Skip this part if you have pre-made crust dough)

  • 200 g All-purpose flour
  • 30 g Olive Oil
  • 5 g Salt
  • 3 g Fresh Yeast

Flammkuchen

  • 200 g Crème fraîche More traditionally you would use Quark, which is product consumed only in Germany. Its essentially Milk that is half-way to becoming cheese, and tastes somewhat similar to sour cream.
  • 2 Egg Yolks
  • 50 ml Heavy Cream
  • 80 ml Sweet / Fruity White Wine
  • 15 g Potato starch
  • Salt to taste
  • Pepper to taste
  • 200 g Onions sliced into very fine rings
  • Olive Oil
  • 200 g Smoked Sausage or Bacon

Instructions

  • Preheat the oven to 200°C
  • For the dough, thoroughly mix all the corresponding ingredients until the resulting mass is slightly elastic and fights back.
  • On a clear surface, spread some flour around to keep the dough from sticking. Then flatten the dough as thin as possible. Then relocate the flattened dough to a baking sheet.
  • In a mixing bowl, add the creme fraiche, egg yolks, cream, wine, and potato starch. Then mix well with salt and pepper to taste.
  • In a pan, fry the onions in as little oil as possible until soft, then set aside.
  • Spread the cream mixture onto the dough and sprinkle with the onions and bacon pieces.
  • Bake on the lowest rack for 6-10 minutes, depending on your oven. The crust should start turning golden brown.

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