Flammkuchen
A traditional Alsatian thin crust pizza topped with crème fraîche, onions, and bacon.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 250g all-purpose flour
- 125ml water
- 2 tbsp olive oil
- 1/2 tsp salt
- 200g crème fraîche
- 1 large onion, thinly sliced
- 150g bacon, diced
- Salt and black pepper to taste
- Fresh thyme for garnish
Nutrition Facts
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Instructions
Prepare the dough: In a large bowl, mix the flour, water, olive oil, and salt until a smooth dough forms. Knead for 5 minutes, then let it rest for 15 minutes.
Preheat the oven: Set your oven to 250°C (480°F) and place a baking stone or baking sheet inside to heat up.
Roll out the dough: On a floured surface, roll the dough into a very thin rectangle or oval shape, about 3mm thick.
Add toppings: Spread the crème fraîche evenly over the dough, leaving a small border. Scatter the sliced onions and diced bacon on top. Season with salt and black pepper.
Bake: Carefully transfer the Flammkuchen to the preheated baking stone or sheet. Bake for 12-15 minutes until the edges are crispy and the toppings are golden.
Garnish and serve: Remove from the oven, sprinkle with fresh thyme, and slice into pieces. Serve immediately while hot.
Chef's Tips
- Dough Thickness: The thinner the dough, the crispier the Flammkuchen will be. Aim for about 3mm thickness.
- Bacon Substitute: For a vegetarian version, replace bacon with sautéed mushrooms or leeks.
- Crème Fraîche Substitute: If unavailable, use sour cream mixed with a little heavy cream.
- Serving Suggestion: Pair with a fresh green salad and a glass of dry white wine for an authentic Alsatian experience.
- Storage: Best enjoyed fresh, but leftovers can be reheated in a hot oven for a few minutes to regain crispiness.
