Name: German Flammkuchen (Flatbread Pizza) Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: German
Ingredients: 250 g plain flour; ½ tsp salt; 2 tbsp olive oil; 125 ml lukewarm water; 150 g crème fraîche; 100 g sour cream; 1 small onion, finely sliced; 100 g streaky bacon, cut into thin strips; Freshly ground black pepper, to taste; A pinch of nutmeg (optional); Fresh chives, finely chopped (for garnish)

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Introduction

German Flammkuchen, often called flatbread pizza, is a thin-crust delight topped with a creamy base, onions, and bacon. Crispy and flavorful, it’s perfect for a quick meal or sharing with friends and family. This traditional Alsatian dish offers a delicious blend of textures and savory tastes.

A rectangular pizza with a golden brown, slightly puffy crust rests on brown parchment paper on a black baking tray. The pizza has one main layer of creamy white sauce spread evenly across the surface, topped with scattered small cubes of cooked bacon in pink and browned shades. On top of the bacon, there are thin, large rings of translucent white onion placed unevenly, adding texture and contrast. The edges of the crust show some darker toasted spots, giving a rustic, well-baked look. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g plain flour
½ tsp salt
2 tbsp olive oil
125 ml lukewarm water
150 g crème fraîche
100 g sour cream
1 small onion, finely sliced
100 g streaky bacon, cut into thin strips
Freshly ground black pepper, to taste
A pinch of nutmeg (optional)
Fresh chives, finely chopped for garnish

Instructions

Step 1: In a large mixing bowl, combine the flour and salt. Add olive oil and lukewarm water gradually, mixing with your hands or a wooden spoon until the dough begins to come together. Knead on a floured surface for about 5 minutes until smooth and elastic. Cover with a clean cloth and let it rest for 15 minutes.
Step 2: Preheat your oven to 250°C (230°C fan). If you have a pizza stone or baking steel, place it inside the oven to heat. This helps create an authentic crisp base.
Step 3: Divide the dough into two portions for easier handling. Roll out each portion on a lightly floured surface into a thin rectangle or oval shape, about 2 mm thick. Transfer each to a sheet of baking parchment for easy movement later.
Step 4: In a small bowl, mix crème fraîche and sour cream until smooth. Season with black pepper and a pinch of nutmeg if using. Taste and adjust the seasoning, keeping in mind the bacon will add flavor.
Step 5: Spread the cream mixture evenly over the dough, leaving a small border around the edges. Arrange the sliced onions and bacon strips evenly over the surface for even cooking and a crisp texture.
Step 6: Using a baking tray or paddle, slide the parchment with the Flammkuchen onto the hot baking stone or tray. Bake for 8 to 10 minutes, until the edges are golden and the base is crisp.
Step 7: Repeat the process with the remaining portion of dough and toppings. Keep an eye on the oven, as Flammkuchen cooks quickly at high heat and the thin crust can brown fast.
Step 8: Once baked, remove from the oven and sprinkle with fresh chives. Slice into pieces while still warm and serve immediately. Flammkuchen pairs beautifully with a crisp white wine or light German beer.

Tips & Variations

For a vegetarian option, omit bacon and add thinly sliced mushrooms or bell peppers instead.
Use a rolling pin and flour generously to achieve a very thin crust for authentic crispness.
If you don’t have crème fraîche, substitute with sour cream mixed with a little lemon juice for tang.
Adding a sprinkle of grated cheese before baking adds extra richness.

Storage

Store leftover Flammkuchen in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to restore crispness, avoiding the microwave which can make the crust soggy. For best taste, enjoy freshly baked.

How to Serve

A baked flatbread pizza with a golden-brown, slightly crispy crust that is uneven in shape. The first layer is a white creamy sauce spread across the dough. On top of the sauce, there are thin, translucent rings of cooked onion scattered evenly. Small cubes of pinkish-brown cooked bacon bits are spread over the whole pizza. Some black pepper is sprinkled lightly on top, adding texture and contrast. The flatbread is resting on brown parchment paper on a baking tray, all set against a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped in cling film for up to 24 hours. Bring it to room temperature before rolling out.

What if I don’t have a pizza stone?

You can bake the Flammkuchen on a preheated baking tray or sheet. While a pizza stone helps achieve a crispier base, a hot tray will still produce great results.