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During our recent trip to Germany I introduced L to Flammkuchen. When we spotted it on a menu I explained it to L as a kind of pizza with a very thin base, sour cream and only a few toppings. Flammkuchen literally translates to 'flame cake'.
L was happy to try it and loved it so much that we have made it a few times already now that we are back in Melbourne. We've had varied toppings and most were a great success, it's our favourite food at the moment. The only one that wasn't so great was the blackberry and brie one. So don't try that.
Flammkuchen with pear, speck, spring onion and a drizzle of honey
Flammkuchen For the dough: 120ml lukewarm water 1 pinch of sugar 1 packet dry yeast (7g) 200g plain flour a little salt For the topping: 175g sour cream dash of cream salt, pepper and nutmeg to taste Spring onion Speck/ ham Pear honey walnuts (optional)
To prepare the dough, stir yeast and sugar into the water. Let sit for a few minutes.
In a food processor mix together flour and salt (I usually put in 2 pinches). Slowly pour the yeast mixture through the chute into the flour while mixing. Mix until the dough comes together. Roll dough into a ball and place in a bowl. Cover bowl with a tea towel and let the dough rise in a warm spot for an hour.
Meanwhile, mix together sour cream, cream, salt, pepper and nutmeg. Preheat the oven to the 250°C (or 230°C if that's the highest your oven is capable of).
Roll out the dough very thinly and place on a baking tray lined with baking paper.
Pre-bake the dough for a few minutes, take out and spread the sour cream mixture on the base. Top with pear, spring onion and speck. Drizzle with honey and bake until the edges turn brown and crispy (abt 5-8 minutes).
Serves 2
Flammkuchen with pear, speck, spring onion and honey
You can top your Flammkuchen with whatever tickles your fancy. The original Flammkuchen only has speck and onion but we like to play around with different flavour combinations.
