Appetizers & Snacks/ Austrian and German Recipes/ Cuisine/ Dinner/ French Recipes/ meat/ New Year's Eve/ Occasion/ Party Flammkuchen – German pizza with bacon and onions (video) 15 August 2021 | Last Updated: 6 January 2024 By Aleksandra
Flammkuchen may not sound very familiar to you but if I say bacon pizza – do I have your attention now? 🙂 Flammkuchen is a delicious and crispy German/French flatbread topped with creme fraiche, bacon, and onions. It’s made with only a handful of ingredients and comes together in no time. This is an authentic German recipe!
Flammkuchen is a crispy flatbread topped with creme fraiche, bacon (Speck or lardons depending on the region), and onions that comes from the Alsace region of France. It was created by German settlers so it’s not only popular in France but also in Germany and Austria.
Easy Flammkuchen Recipe (french German Pizza)
It’s called Tarte Flambée or Flammekueche in French or Flammkuchen in German. “Die Flamme” means flame and “der Kuchen” means cake so you could call it “a cake baked in the flames”. Its name comes from the traditional preparation method – baking in a wood-fired oven.
This flatbread was invented to test the temperature of wood-fired ovens that were used to bake bread. If it came out ready in 1-2 minutes that meant the oven was hot enough to bake bread. Simple toppings were put on this Flammkuchen to make it more delicious.
It’s often called German pizza in the US but the dough is not leavened with yeast (or any other leavening agent) so this is rather a flatbread than a pizza. It’s rolled out thin and comes out super crispy. It’s usually rolled out into an oval shape rather than to a circle but you can shape it as you want.
Best Flammkuchen German Pizza Recipe
STEP 3: Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.
STEP 5: Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.
STEP 6: Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil.
German Pizza Hi Res Stock Photography And Images
Store this tart in the fridge, wrapped in plastic foil, for up to 2 days. Reheat in the oven until crispy. It tastes best freshly made but it’s also pretty good reheated.
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Flammkuchen is a delicious and crispy German/French flatbread topped with creme fraiche, bacon, and onions. It’s made with only a handful of ingredients and comes together in no time.This style of homemade pizza can be found in the Alsace region of France which touches South Germany. It usually has a
German Inspired Pizza
As a pizza sauce. They usually sauté bacon to put on the pizza in addition to caramelized onions. Raw onion can go onto the Flammkuchen because thinly sliced onions will cook nicely in the hot oven.
We decided to put our own spin on a German pizza. This is something we came up with in our pizza lab so if you’re looking for the original recipe to make a German pizza, this isn’t it.
We thought long and hard about what we wanted to put on our German pizza. We chose ingredients that you’ll be able to find in most grocery stores.
Flammkuchen (heidelberg, Germany)
We went back and forth trying to decide if this should be a Roman pizza or if it should be a thin crust pizza. We eventually decided on a thin pizza crust because we thought it would allow the flavors of the ingredients to stand out more.
We used our homemade pizza dough that we make for our round pizzas. It’s a simple dough made with flour, water, yeast, salt and olive oil.
At Mortadella Head we use a high protein flour and we believe we get good results. If you’re at home feel free to use an all purpose flour to make your dough.
Flammkuchens (german Pizzas)
The ingredients are going to have a German influence, but we’re not trying make an authentic German pizza. This is meant to be a fun pizza with some German flavors.
Knockwurst: This is a type of German sausage that is pretty much a big fat hot dog. Everyone loves hot dogs so we figured we’d try it.
Pickles: This was a game time decision. The idea behind the pickles was that the vinegary bite would balance out the richness from the Knockwurst.
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Honey Mustard: We went back and forth on what would be a good drizzle for this pizza. We wanted something tangy, but also felt a little sweetness was important. We came up with a great honey mustard that brought it all home.
As a base, we used our usual cheese pizza recipe. It’s a red pie made with our homemade tomato sauce, whole milk aged mozzarella cheese and some pecorino Romano.
If you decide to make your own pizza dough, all you need is a large bowl and a wooden spoon. We have some recipes that you can follow to make a really simple, but excellent homemade pizza dough.
Mennonite Girls Can Cook: German Flammenkuchen (pizza)
Step 1: The first thing you need to do is stretch your pizza dough. To make sure it doesn’t get too sticky, do it on a highly floured surface. If you have a pizza peel and a pizza stone you will get the best results. If not, use a large baking sheet.
Step 2: Have your oven preheated to 450 degrees. In pizza shops, the temperature of their ovens is much higher so it will cook faster. At home you will probably need to cook it a little longer.
Step 3: In a large sauté pan you should heat some olive oil on medium high heat. Cook your tater tots until they are golden brown. Remove them from the pan with a slotted spoon and place them on a paper towel lined plate to remove the excess oil.
Easy Flammkuchen (german Pizza) Recipe
Step 7: Place the pizza into the preheated oven until the pizza is cooked and the cheese is melted. It should take about 10 – 15 minutes.
Q: What would you change if anything about this German pizza recipe? A: If I had to do it again I would add sauteed onion. They are one of my favorite things and the sweetness from the onions would be great on this pizza.
Q: Why didn’t you put bacon on the pizza like the traditional German pizza? A: I love crisp bacon on pizza, but for this one we decided to try something different. We found some knockwurst at the store and decided to give it a try.
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Q: What would you drink with this German Pizza? A: I would drink a cold German pilsner or a glass of German white wine such as Gewurztraminer.We do love a big slice of saucy, mozzarella-laden, classic, Italian pizza. But, it’s also fun to explore the way that pizza has taken on a life of its own in regions outside of Italy.
Translated ‘flame cake, ’ flammkuchen really aren’t pizza at all, in their own right. They were originally used by bakers to test the temperature of their ovens. A bit of dough was taken and rolled flat, topped with crème fraîche, and baked in the wood-fired bread oven for a few minutes.
The amount of time it took for the flammkuchen to bake to nearly-blistered crispness told them the oven’s temperature. If the flammkuchen came out just right, then the ovens were ready to bake their bread!
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The Alsace region, while currently a part of France, has bounced back and forth under German and French control through the centuries. So, understandably, there is a lot of German influence in this region, and a lot of Alsatian, French influence on the German side across the border.
With bakers in Alsace. (But, when it originated, and whether Alsace was a part of France or Germany at that time, is up for debate.)
Crème fraîche is less sour than American sour cream, so if you can’t find crème fraîche, we recommend using plain, strained yogurt. (Yogurt is naturally thinner than crème fraîche, so we strain it through a fine mesh sieve or cheesecloth to thicken it to a more proper consistency.)
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While you can use any toppings that you like for you flammkuchen, the most traditional combination includes bacon and caramelized onions. These are seasoned only with a bit of nutmeg and black pepper.
The dough is a simple mixture of flour, salt, water, and oil that mixes together well and kneads nice and smooth. (Kneading to a smooth dough is important because you want your dough to be able to stretch out nice and thin.)
Then, it’s time to stretch the dough. We like to stretch it right onto a baking sheet, that way once it
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