Well – here we are again! We didn’t think we would have to close our doors again, but sadly Covid hasn’t given up the fight yet.
Last Lockdown we went a little stir crazy in the house, so Andrew & I vowed we would offer a takeaway option if we were in the same situation again. Offering our Sunday Lunch was a given, especially after it was so well received when it returned for the Autumn just before Lockdown 2 began.
However- what else could we do which would be a little bit different?
So – we came up with offering the Fabulous Flammkuchen.
A firm favourite with us when we lived in Germany and sampled at many a ShutzenFest, Oktoberfest & all the other celebrations the Germans love to have. It is a lovely light take on a traditional pizza (personally I find the Italian version a little heavy) and also super easy to make.
So easy in fact – those adventurous ones among you can have a go yourself, check out the recipe below. Or – you can of course head over to our takeaway menu page and order one from us!
Original Flammkuchen Recipe
For the Dough
- 500 g strong white flour
- 7 g salt
- 7 g Fresh yeast (dried is ok but preferably fresh)
- 320 g warm water
- Splash of Olive Oil
Sauce and toppings
- Pancetta or Bacon Lardons, cut into small squares or cubes
- 2 onions finely sliced into rings
- 250 g crème fraiche or sour cream
- 230 g natural Greek Yoghurt
- 1 tsp nutmeg
- 3/4 tsp salt
- Freshly ground black pepper
- Fresh thyme (optional)
Combine all dough ingredients in a large bowl to form a rough dough.
Knead the dough for 10 minutes until you have a smooth, elastic, stretchy and velvety dough.
Place the dough back into your bowl and cover.
Leave to rest for 1 to 2 hours at room temperature (or overnight in the fridge).
Preheat the oven and a baking tray to 250°C (the highest temperature possible) 30 minutes before the bake. If you have a pizza stone, preheat the oven and the pizza stone 1 hour before.
Divide the dough into 4 parts.
Shape each part into a ball and leave to rest for 10 minutes.
Combine the crème fraiche and yoghurt in a small bowl, add the nutmeg, salt and pepper and mix well.
Roll out the dough pieces (2-3 mm) and transfer to sheets of baking paper.
Cover with a clean kitchen towel and leave to rest for about 15 minutes.
Fry the Pancetta/Lardons lightly , don’t let them get crispy.
Fry the onion slowly in butter until slightly browned and leave on a low heat for 20 minutes.
If you are making all 4 Flammkuchen don’t add the topping to all of them at once. One by one works better as the topping doesn’t melt into the dough that way.
Spread the cream mixture onto the dough evenly & generously (you want a really thick coating or the FlammKuchen will be dry), leave a small border around the edge (this will turn golden-brown and crispy).
Scatter the onion rings and bacon on top and sprinkle with thyme.
Slide the sheet of baking paper with the prepared Flammkuchen onto the preheated baking tray and bake for about 12 minutes or until the edges are nicely browned and the bottom is crisp. Repeat until all Flammkuchen are baked.
Serve immediately and enjoy.