The Flammkuchen is Germany’s version of the flat bread pizza. It originated in Alsace (now part of France), just across the border from Baden-Wurttemberg, Germany. Bakers would test the temperature of their wood-burning ovens before baking bread by making Flammkuchen. They’d roll out dough super thin and place it on the hot stone. The wood-fired ovens were so hot that the Flammkuchen would cook in just minutes. Then bakers knew the oven was ready! The edges of the Flammkuchen would become crispy, even a bit charred. Flammkuchen is spelled differently depending on where you are from, but all translate to “pie baked in the flames.”
- Pizza dough (no yeast)
- Gruyère cheese
- Thinly sliced onions
- Bacon cubes
- Fresh finely minced chives
1: Preheat your grill or oven with a pizza stone to 500 degrees.
2: Roll out the pizza dough into a thin rectangular or oval shape.
3: Top the dough with Gruyère cheese, thinly sliced onions, and pre-cooked bacon cubes. Adjust toppings based on personal preference.
4: Place the Flammkuchen on the hot stone and cook until the edges start to crisp up (approximately 2-3 minutes).
5: Give the Flammkuchen a quarter turn and continue cooking for an additional 1 to 2 minutes, or until the desired crispiness is achieved.
6: Garnish the Flammkuchen with fresh finely minced chives.
7: Using a sharp knife, slice the Flammkuchen.
8: Serve the Flammkuchen with your choice of German Bier.
9: Enjoy the crispy dough, slight char along the edges, and the delicious combination of salty bacon, creamy cheese, and crunchy onions.
Once you’ve mastered the basic recipe, feel free to experiment with different toppings such as salmon and leeks, goats’ milk cheese and figs, or even a dessert version with vanilla-infused mascarpone and fresh cherries.