During our trip to the Christmas Markets in Germany we were reintroduced to the equivalent of a Pizza – German Style – the Flammkuchen. A specialty served in the Southern States of Germany.
Flammkuchen with Goat Cheese, Sun Dried Tomatoes and topped with fresh Arugula
Ingredients:
Dough:
- 250g Flour
- 2 tbs Oil
- 125 ml Water, lukewarm
- 1 pinch Salt
For Toppings see suggestions below
Directions:
In a bowl mix all dough ingredients and knead into a soft dough.
Divide into desired portion and roll out into a wafer thin, round disc on a table dusted with flour.
Top with your preferred toppings leaving a ½ inch rim.
Bake at 400°F for 10 to 12 minutes until the exposed crust is golden brown.
The 2 different types of Flammkuchen are savory or sweet.
A traditional savory type is topped with caramelized onion rings and smoked ham or bacon on a bed of Cream Fraiche, Quark, Ricotta or Cream Cheese.
Other toppings can include Mushrooms, Spinach, Serrano ham, Smoked Salmon, Sun Dried Tomatoes, Leek, even Sauerkraut and Bacon or any other topping or combination thereof, you might like. Leave it up to your imagination and your taste buds!
They can also be topped with fruit like berries, apple pieces, pineapple pieces or pears sprinkled with cinnamon and sugar on a bed of Mascarpone cheese and baked. To make it really fancy drizzle with rum and flambé, taking precaution not to burn the house down.
Depending on the size it can be cut into slices or individual sizes can be rolled up and eaten like a Wrap.
Not traditional but faster, put the toppings on a flour Tortilla and bake for a really quick meal.
Toppings offered at one of the Christmas Markets: Bacon and Onion, Spinach and Cheese, Sauerkraut and Bacon, Mushrooms with Red Onions and Leek Rings, Smoked Salmon and Leek Rings, Serrano Ham with Paprika and Parmesan Cheese, Goat Cheese with sun dried Tomatoes and Arugula
Flammkuchen with onions and bacon. Photo taken by Rama, linked from Wikimedia Commons