This is one of my favorite dishes in the summertime in Germany, especially when paired with a Radler (German beer mixed with Sprite) sitting outside soaking up the sun! Flammkuchen is a German thin crust pizza with crispy bacon and onions with a sour cream/greek yogurt sauce. The sauce they use in Germany is Schmand, but we don’t have that in the United States. I used a mix of Greek Yogurt mixed with heavy cream, but you could use sour cream mixed with heavy cream as well.
- 200 grams all-purpose flour
- 2 TBSP oil (You can use bacon fat or even extra virgin olive oil)
- 125 ml water
- 1 tsp salt
- 100 grams Bacon, cut in thin strips (I partially cooked mine ahead of time, but you don't need to)
- 200 grams Thinly sliced onion (I partially cooked mine ahead of time, but you don't need to)
- 200 grams Greek Yogurt mixed with heavy cream
- 1/2 clove garlic, grated optional
- 2 TBSP green onion thinly sliced
Preheat oven 425ºF. Gather all ingredients and equipment
In the bowl of a stand mixer with the dough hook attachment, Mix together the flour, salt, water, and oil. Knead until smooth and well combined.
Grate half a clove of garlic on the microplane into the Greek yogurt mixture, mix well. Mix in green onions into the mix. Reserve.
Roll out the dough on a large piece of parchment paper until very thin. Place the parchment paper and the dough onto an upside down sheet pan.
Smear a thin layer of the Greek yogurt and heavy cream mix onto the dough.
Sprinkle evenly the onions and bacon.
Bake for 15-20 minutes depending on your oven, until the dough is crisp.