Flammenkuchen
Ok, so here's what I did after scouring the different recipes that came up when I googled "Flammenkuchen recipe"....
I bought premade pizza dough from my local deli/butcher/liquor store. Not sure why they have there own premade pizza dough balls, but they do. Many of the recipes for flammenkuchen also came with directions for pizza dough, but I am lazy and have a fear of making things with yeast and requiring kneading and rising.
So I thawed it, let it rise, punched it down and spread it out in on a cookie sheet. Then I took a 4 oz container of creme fraiche (I read that you can also use sour cream) and spread it on the dough, like you would with pizza sauce. I topped it with thinly sliced onion and some panchetta (I cut it into small pieces and cooked it over medium high heat for about 5 minutes. I didn't cook it til it was crispy, just cooked through.) I put it in the oven, middle rack at 400 degrees for 20 minutes. And it was yummy.
I still want to find a better crust. The crust on the flammenkuchen we had in Germany was flakier and least yeasty. But this wasn't bad. It was my second attempt. First attempt I used sour cream mixed with cottage cheese and an egg instead of creme fraiche and real bacon bits instead of panchetta. It wasn't horrible, but this one was definitely closer to what we had in Germany. I think the creme fraiche and panchetta made a big difference.
I hope that wasn't too hard to follow. I don't usually use recipes. I look at it, decide what I want to do and then go in that general direction substituting and changing things here and there. So yeah, I need to get back to laundry. No moblogging that until I get it down to a more manageable and less embarrassing state!
Comments
Jamie - Don't feel sorry for youself, I didn't make this today. I made this on Saturday. I raided the kids' lunch snack drawer and had a bag of doritos topped with cheese and rotel for lunch.
Jensmile - I actually use crescent rolls for a lot of stuff too. I love those things! But the crust on this is more flaky and floury, kinda like a slightly thicker tortilla. I'm thinking I'm going to try a flour tortilla recipe next, just roll it out slightly thicker.
Hannah - They don't have it in my regular grocery store. I had to go to a specialty store in a bigger city. Now you have me curious as to whether they carry fromage frais. Hmmmm.
Dough - Do not let the yeast dough rise! Just roll out thinly and cook or use the British Water biscuit dough recipe which gives the crisp base. Easy to find online
Filling - 150 ml cream 100ml sour cream and an egg.... mix and put on base and then top with cooked leeks, ham/bacon, thinly sliced tomatoes and thinly sliced red or yellow onions.
Cook for 15mins at 150C and 15 mins at 200C - needs to be eaten directly hot like a pizza
Enjoy!
I split the dough in half and this made the bases for two flammenkuchens. Now roll out flat - I managed to roll very thinly (1-2mm) to pizza size - and then put them on a lightly oiled baking trays. Cover with egg and cream mixture as beofre and a choice of veg and meats - one or two. Cooked 15-20 mins 400F. Cooked when outside is cripsy and cooked inside.
This recipe works giving the crispy bottom - this is not a yeast recipe! I baked it to the Flammemkuchen standard in Germany where we live.... go there all the time much much better and more nutritious than a Mac D's - which we abhor.....
Have fun
Helena Mosses