Flammkuchens (German Pizza)

Ingredients

  • 1 pound thick-cut bacon, chopped 
  • 2 medium onions, halved and thinly sliced 
  • 2 1/2 cups all-purpose flour 
  • 1 teaspoon salt 
  • 3/4 cup water 
  • 2 tablespoons olive oil 
  • 1 1/2 cups crème fraîche
  • 1 egg yolk 
  • 1 small Yukon Gold potato, halved lengthwise and cut into 1/8-inch slices 
  • Pepper 
  • Salt, optional 
  • 12 ounces Buholzer Brothers® Brick cheese, shredded (3 cups) 
  • 2 tablespoons minced fresh rosemary

Directions

  1. Heat oven to 450°F. Line two 17 x 12-inch baking pans with parchment paper.
  2. Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
  3. Sauté onions in bacon drippings in the same pan over medium-high heat for 5-6 minutes or until crisp-tender. Remove from the pan. Set aside.
  4. Combine flour and salt in a large bowl. Gradually whisk in water and olive oil until a soft dough forms. Turn dough out onto a lightly floured surface; knead for 5-6 minutes or until smooth. Divide dough in half. Shape into two balls.
  5. Roll out one ball of dough on a lightly floured surface to a 15 x 10-inch rectangle. Transfer dough to a prepared pan. Repeat step with remaining dough.
  6. Combine crème fraîche and egg yolk in a bowl. Spread crème fraîche mixture on dough to within 1/2 inch of edges. Layer with potato. Season with pepper and salt if desired. Top with the brick, bacon and reserved onions.
  7. Bake for 18-20 minutes or until crusts are golden brown and cheese is bubbly. Sprinkle with rosemary. Cool slightly before serving.

Copyright Dairy Farmers of Wisconsin

Print Friendly, PDF & Email