German Flammkuchen (Flatbread Pizza) Recipe
Authentic German Flammkuchen, also known as Flatbread Pizza, featuring a thin and crispy crust topped with a creamy mixture of crème fraîche and sour cream, thinly sliced onions, and savory streaky bacon. This traditional Alsatian dish is quick to prepare, baked at high heat for a perfectly crisp base and golden edges, garnished with fresh chives for a fresh finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 Flammkuchen (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: German
Ingredients
Scale
Dough
- 250 g plain flour
- ½ tsp salt
- 2 tbsp olive oil
- 125 ml lukewarm water
Toppings
- 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
- Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the olive oil and lukewarm water gradually, mixing with your hands or a wooden spoon until the dough starts to come together. Knead on a floured surface for around 5 minutes until it becomes smooth and elastic. Cover with a clean cloth and allow it to rest for 15 minutes.
- Preheat the oven: Set your oven to 250°C (230°C fan). For an authentic crisp base, place a pizza stone or baking steel inside to heat up alongside the oven.
- Roll out the dough: Divide the rested dough into two portions for easier handling. Roll each portion out on a lightly floured surface into a thin rectangle or oval shape about 2 mm thick. Transfer the rolled dough onto baking parchment sheets for easy transfer later.
- Prepare the cream topping: In a small bowl, mix crème fraîche and sour cream until smooth. Season with freshly ground black pepper and, if using, a pinch of nutmeg. Adjust seasoning to taste, ensuring the mixture is creamy but not too salty, considering the bacon will add additional flavor.
- Assemble the Flammkuchen: Evenly spread the cream mixture over each dough portion, leaving a small border around the edges. Distribute the finely sliced onions and bacon strips thinly over the surface to promote even cooking and a crispy texture.
- Bake the Flammkuchen: Using a baking tray or paddle, slide the parchment with the prepared Flammkuchen onto the preheated baking stone or tray. Bake for 8 to 10 minutes until the edges turn golden and the base is crisp.
- Repeat for second portion: Repeat the assembly and baking process with the remaining dough and toppings. Watch closely during baking since the thin crust cooks quickly at high temperature.
- Serve and garnish: Once baked, remove the Flammkuchen from the oven and sprinkle with fresh chopped chives. Slice into portions while warm, and serve immediately. This dish pairs excellently with crisp white wine or a light German beer.
Notes
- Using a pizza stone or baking steel helps achieve the traditional crisp crust.
- It’s important not to overload the Flammkuchen with toppings to maintain a thin, crisp texture.
- Resting the dough allows gluten to relax for easier rolling.
- For a vegetarian version, omit the bacon and consider adding mushrooms or caramelized onions instead.
- Serve immediately after baking to enjoy the crispness; leftovers may become soggy.
Keywords: Flammkuchen, German flatbread pizza, crème fraîche pizza, onion and bacon pizza, traditional Alsatian dish, crispy flatbread
