Have you ever had flammkuchen? This easy, delicious pizza-like snack is a French-German traditional dish and is one of the best, lesser-known pub snacks. It’s super affordable, and odds are, you will have most of the ingredients to make one if you have a decently stocked kitchen! And the Dan-O’s gives it an extra flavor boost in this otherwise salty dish.
The dough for flammkuchen is very simple. It doesn’t use yeast, and it only takes about 30 minutes to set. You don’t really need to let it rise, but the resting time is important as it helps hydrate all of the dough. The crust should be a crispy, cracker-like crust, but will be more like a flatbread if you go a little thicker.
So there is no cheese on this “pizza.” Instead, creme fraiche is used. I can’t ever find the stuff, so a mixture of plain greek yogurt and sour cream works for me. You still get that “dairy” taste and a nice little creaminess that is rather satisfying.
I cooked my most recent Flammkuchen on the Big Green Egg on a pizza stone. It was done in about 3 minutes, but I suspect my pizza stone got too hot as the bottom cooked a lot faster than I anticipated. So, if you are trying this on one, try preheating at a lower temperature and bringing the temperature up while you cook. If you’re using an oven, just cook until crispy!
Serve flammkuchen with beer (if you’re of age) and your other favorite pub snacks. Enjoy!
For the dough
- 2 cups all-purpose flour
- 2 tbsp olive oil
- ½ cup warm water
- ½ tsp salt
- 1 tsp Dan-O’s
For the pie
- 4 strips of bacon, cooked and chopped
- ½ yellow onion
- 1 leek
- Olive oil
- Pinch of nutmeg
- Dan-O’s Seasoning
- ¼ cup plain greek yogurt
- ¼ cup sour cream
- ½ tsp Salt
- Black pepper
- Make your dough by mixing all dough ingredients together in a mixing bowl. Knead and stretch by hand for roughly 10 minutes and form into a ball. Place ball into mixing bowl and brush with olive oil. Loosely cover and let rest for 30 minutes.
- While your dough rests, julienne your onions and take roughly 10 slices out of the green area of your leek. Set to the side.
- Season your bacon with Dan-O’s, and cook it in a pan until it starts to crisp. Remove from pan and place on paper-towel-lined sheet. SAVE YOUR BACON GREASE
- On medium heat, cook your onions and leeks in the bacon grease, seasoning with Dan-O’s as you go. Cook until onions are golden and start to carmelize. Remove onions and leeks and place on a paper towel-lined plate.
- In a small mixing bowl, mix together your sour cream, greek yogurt, nutmeg, salt, and Dan-O’s. Set to the side.
- Preheat your oven or grill to 450 degrees using a pizza stone (if you have one). Roll out your dough as thin as possible, and smear over your cream and yogurt mixture, then top with onions, leeks, and bacon.
- Place pizza on a pizza peel dusted with cornmeal and add to your grill or oven. Cook for 3-4 minutes until the dough is crispy and starts to brown on the sides. (may take longer if you ended up with thicker dough.
- Remove from oven or grill with pizza peel, slice, and serve!