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Flammkuchen – a traditional German pizza topped with creme fraiche and smothered in sauteed onions & crisp bacon.
If you’re anything like me, you could just about live on pizza. It’s simple perfection and the options are endless.
Today, I’m sharing a recipe for Flammkuchen, a rustic German pizza. It’s a delicious twist of what we normally think of pizza – this one has no tomato sauce and no cheese. Instead, the pizza dough gets a layer of lush creme fraiche and smothered in sautéed onions & crisp bacon.
So let’s talk ingredients.
We’ll start with our dough. People are often intimidated by making pizza dough – but it truly is a simple process! If you’re making pizza at home – you should make your own dough! The distinct taste & quality of homemade makes the few extra minutes you spend well worth it.
For this recipe, we are using Fleischmann’s® recipe for pizza dough. With 150 years of experience, you know it will be a success!
I use & trust Fleischmann’s® RapidRise® Yeast in all my baking creations. It’s a quality product with results that speak for themselves time after time.
Now onto a quick Yeast Basics 101. There’s really only a few things you need to know – yes, working with yeast is bomb proof!
First, check the date on the packet! Yeast is a living, glorious thing but will not work when past its date. Do not use if it’s expired. Seriously, this is a common reason why people experience flops with yeast.
Second – your water temperature is important. For this recipe, we’re working with Fleischmann’s® RapidRise® Yeast. The water temp MUST be between 120˚F-130˚F. If it’s too cool, the yeast won’t activate, or at least in a timely matter. If it’s too hot, you will kill the live cultures. The easiest way to guarantee you have the correct water temp is a simple thermometer. If you have no thermometer, just make sure you’re not using HOT water.
Third – you gotta knead the dough. Kneading is a labor of love – for me it’s a relaxing, hands on part of the process. For the days I don’t feel like being hands on – the dough hook in my stand mixer do a fine job.
Here we are working with Fleischmann’s® RapidRise® Yeast. What’s the difference between yeasts you ask?
Fleischmann’s® RapidRise® Yeast can be added straight to your dry ingredients (no proofing, no dissolving) and only requires one short rise time. This makes it perfect for quick, homemade goodness.
Shall we talk about creme fraiche?
If you have ever tasted creme fraiche, you know it has it’s own distinct, creamy, lush flavor. That being said, it can be hard to find in many grocery stores. The closest match in flavor is Mexican Crema, but it’s a much thinner of a cream. My suggestion is to substitute plain, full fat Greek yogurt. I use it often!
Time to make the pizza!
So back to making our flammkuchen. Mix, knead, rise, add toppings & bake. It really is that simple.
Flammkuchen is traditionally a rectangular pizza. I make it both ways. Do what makes you happy – it’s your creation!
Results – a delicious & unique pizza YOU made with love. You’ll taste the difference – there’s a quality and homemade goodness you only get when baking from scratch!
Hope you enjoy!
Flammkuchen | German Pizza
For Pizza Dough
- 1-3/4 to 2-1/4
cups all purpose flour
- 1 envelope Fleischmann's® RapidRise® Yeast
- 1-1/2 tsp sugar
- 3/4 tsp salt
- 2/3 cup very warm water (120° to 130°F) WATER MUST BE IN CORRECT TEMP RANGE
- 3 tbsp canola oil
- 12 oz bacon diced
- 1 large onion diced
- 3/4 cup creme fraiche Can substitute plain, full fat Greek yogurt
- 1/4 tsp nutmeg
- fresh ground black pepper to taste
For Pizza Dough
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest for 10 minutes.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Spread an even layer of creme fraiche & nutmeg over dough. Evenly distribute bacon & onions on top.
- Bake on lowest oven rack for 12 to 15 minutes, until crust is browned
- Serve with fresh ground pepper to taste. Enjoy!
- Cook diced bacon in skillet until lightly crisp & brown. Remove bacon, rest on paper towels to absorb excess grease.
- Pour out about 3/4 of the bacon grease – leave enough in skillet to saute onions. Saute onions in bacon grease until they just start to brown. Remove from heat.
- Combine creme fraiche & nutmeg.
- Add toppings to pizza dough as instructed above.