Cooking Lucid
Flammkuchen
Crisp Alsatian-German flatbread with crème fraîche, thinly sliced onions, and bacon — baked in minutes at blazing heat. The German cousin of pizza from the Palatinate.
Prep 20 min
Cook 12 min
Total 32 min
Serves 4
Ingredients
Step 1 — Dough
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup water
- 3 tbsp olive oil
Step 2 — Topping
- ¾ cup crème fraîche or sour cream
- 1 large onion (very thinly sliced)
- 4 oz bacon or Speck (thinly sliced)
- Salt, pepper, and nutmeg
- Fresh chives
Instructions
- 1
Make the dough
Mix flour, salt, water, and oil into a smooth dough. Rest 15 minutes. Roll as thin as possible into a rectangle.
- 2
Top and bake
Spread crème fraîche over dough leaving a small border. Top with onions and bacon. Season with salt, pepper, and nutmeg. Bake on a pizza stone at 500°F for 10–12 minutes until edges are blistered and crisp.
- 3
Serve
Slice and serve immediately, garnished with fresh chives. Pair with dry Riesling.
Nutrition per serving: 380 cal · 12g protein · 42g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
