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Dinner · German · Weeknight
Flammkuchen
A recipe for Flammkuchen a very thin crust pizza-like dish - it originates from Elsass, a French region close to where I grew up. I like the recipe because…
- 25 min hands-on
- 40 min total
- Serves 2
- about $4–7 a serving
- Pork
- oven
- sheet pan
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 2
- 400gPizza dough (either bought or from Pizza Dough)check the label: may contain eggs
- 1onion (I prefer the red ones for optical reasons)
- 150gbacon (you can replace it with mushrooms or other vegetables)check the label: may contain soy
- 2big spoons of sour creme or creme fraiche
Method one step at a time, with timers in the app
- we start by flattening the dough. Even if you buy thin crust that is already sold as 'super thin' you have to make it even thinner. Make it so thin that you can fill 2 baking sheets with it (yes, you will make two large flammkuchen - since they are thin you need one per person) :) I take two pieces of parchment paper, put the dough in between and flatten it using a bottle (e.g. wine). It has to be as thin as possible (1-2 mm).
- once the dough is flat, put it on your baking tray and preheat the oven at 450 to 500 Fahrenheit (230 to 260 Celsius)
- distribute the sour cream evenly (it should be a very thin layer, just barely covering the dough
- cut the onion and bacon into small pieces and distribute onion, bacon/vegetables (also in small pieces) evenly
- put in the oven for 10 minutes and take it out when it is getting a bit dark. The thin parts will get a bit brown⏱ 10 min
- put salt and pepper
Allergens, with the fine print read
- ⚠Contains dairy, gluten.
- ?Check the label: Pizza dough (either bought or from Pizza Dough) may contain eggs, depending on the brand.
- ?Check the label: bacon (you can replace it with mushrooms or other vegetables) may contain soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by bernhard-egger, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.