German Bacon and Onion Pizza (Flammkuchen) Recipe

Introduction

German pizza with bacon and onions, also known as Flammkuchen, is a crisp, thin-crust tart topped with creamy creme fraiche, smoky bacon, and sweet onions. This simple yet flavorful dish bakes quickly and makes a perfect snack or light meal.

Ingredients

• 2 cups (250g) flour (spooned and leveled, not scooped)
• 1/2 cup (120g) very warm water
• 2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/2 cup (150g) creme fraiche
• 7 oz (200g) thick-cut bacon or German Speck
• 1 small/medium onion
• Chives (to garnish)

Instructions

1. Step 1: Preheat the oven to its highest setting, about 500°F (250°C).
2. Step 2: In a medium to large bowl, stir the flour with the salt.
3. Step 3: Add the olive oil and very warm water, stirring with a wooden spoon until roughly combined.
4. Step 4: Knead the dough by hand or with a stand mixer using a dough hook for a couple of minutes until soft and smooth.
5. Step 5: Wrap the dough in plastic wrap and let it rest on the counter for 20 to 30 minutes.
6. Step 6: Prepare the toppings by cutting bacon into small cubes and slicing the onion thinly. Sprinkle the onion with a pinch of salt to help soften it in the oven.
7. Step 7: In a small bowl, mix the creme fraiche with a bit of salt and pepper until combined.
8. Step 8: Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive or vegetable oil.
9. Step 9: Spread the seasoned creme fraiche evenly over the dough, leaving a small border around the edges.
10. Step 10: Top with the bacon cubes and onion slices, squeezing out any excess water from the onions if needed.
11. Step 11: Bake for about 10 to 12 minutes until golden brown. If your oven isn’t as hot, baking may take up to 15 to 18 minutes.
12. Step 12: Remove from the oven and sprinkle with thinly sliced chives, if using.
13. Step 13: Cut into squares and serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and add thinly sliced mushrooms or bell peppers instead.
• Using creme fraiche is key to the authentic flavor, but sour cream makes a good substitute.
• To ensure a crisp crust, roll the dough as thin as possible and bake on a preheated baking stone or tray.
• Add freshly ground black pepper to the creme fraiche for a little extra spice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a hot oven to restore crispness, avoiding the microwave if possible to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance, wrap it well in plastic wrap, and keep it in the refrigerator. Let it come to room temperature before rolling out.

What can I use if I don’t have creme fraiche?

If creme fraiche is not available, sour cream or a mixture of plain yogurt and a little heavy cream can be used as a substitute, though the flavor may be slightly different.

German Bacon and Onion Pizza (Flammkuchen) Recipe

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This traditional German pizza, known as Flammkuchen, features a thin, crispy crust topped with creamy creme fraiche, savory thick-cut bacon, and sweet onions. It is quick to prepare and bakes in a very hot oven for a perfectly golden and flavorful tart, garnished with fresh chives for a bright finish.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Pizza
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough

• 2 cups (250g) flour (spooned and leveled, not scooped)
• 1/2 teaspoon fine sea salt
• 2 tablespoons olive oil
• 1/2 cup (120g) very warm water

Topping

• 1/2 cup (150g) creme fraiche
• 7 oz (200g) thick-cut bacon or German Speck, cut into small cubes
• 1 small/medium onion, thinly sliced
• Pinch of salt (for onions)
• Chives, thinly sliced (to garnish)

Instructions

1. Make the dough: In a medium to large mixing bowl, combine the flour with salt. Add the olive oil and very warm water. Stir with a wooden spoon until roughly combined. 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. Wrap the dough in plastic wrap and set aside to rest at room temperature for 20 to 30 minutes.
2. Preheat the oven: Set your oven to its highest temperature setting, approximately 500°F (250°C), to ensure a crispy crust.
3. Prepare the toppings: Cut the bacon into small cubes. Slice the onion thinly and sprinkle with a pinch of salt to help soften them and prevent burning during baking. In a small bowl, mix the creme fraiche with salt and freshly ground pepper to taste until combined.
4. Assemble the tart: Roll the rested dough very thinly into an oval or rectangular shape. Place it on a baking sheet lightly greased with olive or vegetable oil. Spread the seasoned creme fraiche evenly over the dough, leaving a small border around the edges. Distribute the bacon cubes and onion slices evenly on top, squeezing out any excess moisture if necessary.
5. Bake: Bake the Flammkuchen in the preheated oven for 10 to 12 minutes, or until the crust is golden brown and crisp. Depending on your oven’s true temperature, baking time may extend to 15 to 18 minutes.
6. Garnish and serve: Remove from the oven and sprinkle with freshly sliced chives if desired. Cut into squares and serve immediately to enjoy the pizza at its best.

Notes

• Ensure the dough is rolled very thin for the characteristic crispy texture.
• If your oven doesn’t reach 500°F, increase baking time to achieve a golden crust.
• Squeezing out moisture from the onions will prevent the crust from becoming soggy.
• This recipe can be adapted by substituting creme fraiche with sour cream if preferred.
• Serve immediately for best texture and flavor as the crust loses crispness over time.

Keywords: German pizza, Flammkuchen, bacon pizza, creme fraiche pizza, thin crust pizza, German cuisine, quick pizza recipe