Flammkuchen

Method

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1. Heat the oven to its maximum, 250C or higher, with a heavy baking tray inside.

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2. Mix the flour, salt, water and oil to a smooth dough and knead 3 minutes. Rest 10 minutes.

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3. Beat the crème fraîche with the fromage blanc, nutmeg, salt and pepper.

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4. Divide the dough in two and roll each piece paper-thin on baking parchment. Do not worry about the shape.

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5. Spread the cream mixture thinly to the edges, then scatter the onion and bacon over.

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6. Slide each, on its parchment, onto the hot tray.

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7. Bake 10 to 12 minutes until the edges are dark and blistered and the bacon has crisped.

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8. Cut into squares and eat straight away, with your hands.

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Chef’s Tips

• No yeast, ever. A risen base makes this a pizza and it is not one.
• Roll it thinner than feels safe. If you can see the parchment through it, that is right.
• Preheat the tray. A cold tray gives a pale, soft bottom.

Pairing Suggestions

• Alsatian Riesling or Pinot Blanc
• A green salad afterwards
• Made in rounds, one after another

Storage & Reheating

Eat within minutes; it goes leathery as it cools. The dough keeps 2 days refrigerated, and rolling it fresh is quicker than reviving a cold one.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.