Flammkuchen is the German word for a form of pizza that remains a classic dish along the border between France and Germany. Often mentioned as a specialty of the Alsace region Flammkuchen is just as much enjoyed in the German counties of Rhineland-Palatinate and the Western areas of Baden-Wuerttemberg
What makes a classic Flammkuchen?
1. The basis of Flammkuchen is a very thinly rolled out bread dough that quickly turns crispy in a very hot oven (>300 degrees Celsius)
2. Flammkuchen tends to be covered with Sour Cream, Crème Fraiche, Quark or cream (or combinations thereof).
3. Sweet variations will instead be served with mascarpone or similar rich milk products
4. On top of the Sour Cream layer you will find your toppings; traditionally raw onions and bacon
The end result is a mildly sour and tangy pizza that goes exceptionally well with the sweet new wine (essentially grape juice that has just started to ferment and thus still have significant amounts of sugar).
However, it is important to realise that there is no one original Flammkuchen. Instead, there are large regional variations. Some people insist that a real Flammkuchen is only made with pasta dough whilst others either prefer a classic bread dough (for white breads) or a sourdough as the basis of a Flammkuchen.
The same applies to the toppings of a Flammkuchen and essentially there is only one rule – you as the reader needs to be happy with the end result.
My book will take you step by step through making an authentic Flammkuchen. Once you have mastered the basic Flammkuchen recipe you can take on some of the dozens of other recipes. Here are the delicious recipes to look forward to:
1. Asparagus, Ham and Brie
2. Asparagus, Pate, Spring Onions and Camembert
3. Cabbage, Mustard and Cabanossi
4. Mushrooms, Cherry Tomatoes and Bacon
5. Mushrooms, Chives and Bacon
6. Mince and Bell Peppers
7. Sauerkraut, Black Pudding, Apple and Italian Herbs
8. Sauerkraut, Cabanossi, Red Peppers and Chives
9. Sauerkraut, Spring Onions and Bacon
10. Potatoes and Caramelized Onions
11. Red Onions, Leek, Smoked Ham and Walnuts
12. Sweet Potatoes, Red Onions and Harissa Paste
13. Turnips, Bacon, Apple and Rocket Salad
14. Brie and Bacon
15. Brie, Bacon, Spring Onions and Beetroot
16. Camembert and Sour Cherries
17. Camembert, Smoked Ham and Cranberries
18. Mozzarella, Cherry Tomatoes, Pesto and Rocket Salad
19. Raclette Cheese, Black forest Ham and Leeks
20. Parmesan, Salami and Peppers
21. Flammkuchen Tre Formaggi
22. Feta, Bacon and Cherry Tomatoes
23. Feta and Pumpkin
24. Feta, Beetroot, Spinach and Walnut
25. Feta, Ham and Rocket Leaves
26. Feta, Dates, Honey and Pine Kernels
27. Feta, Bacon and Roasted Vegetables (Peppers, Cherry Tomatoes, Mushrooms)
28. Salmon and Chives
29. Salmon, Caviar and Horseradish
30. Salmon, Roast Pepper, Sundried Tomatoes and Pesto
31. Salmon, Asparagus, Rocket and Balsamic cream
32. Tuna, Olives, Sundried Tomatoes and Basil
33. Apricots, Red Currants, Raspberries, Almonds and Mascarpone
34. Blueberries, Honey and Almonds
35. Grape, Muesli and White Wine
36. Mixed Berries and Lemon Curd
37. Pear, Cranberries and Almonds
38. Rhubarb, Peppermint and Pistachios
39. Sour Cherries, Marzipan, Pistachios and Mascarpone
What makes a classic Flammkuchen?
1. The basis of Flammkuchen is a very thinly rolled out bread dough that quickly turns crispy in a very hot oven (>300 degrees Celsius)
2. Flammkuchen tends to be covered with Sour Cream, Crème Fraiche, Quark or cream (or combinations thereof).
3. Sweet variations will instead be served with mascarpone or similar rich milk products
4. On top of the Sour Cream layer you will find your toppings; traditionally raw onions and bacon
The end result is a mildly sour and tangy pizza that goes exceptionally well with the sweet new wine (essentially grape juice that has just started to ferment and thus still have significant amounts of sugar).
However, it is important to realise that there is no one original Flammkuchen. Instead, there are large regional variations. Some people insist that a real Flammkuchen is only made with pasta dough whilst others either prefer a classic bread dough (for white breads) or a sourdough as the basis of a Flammkuchen.
The same applies to the toppings of a Flammkuchen and essentially there is only one rule – you as the reader needs to be happy with the end result.
My book will take you step by step through making an authentic Flammkuchen. Once you have mastered the basic Flammkuchen recipe you can take on some of the dozens of other recipes. Here are the delicious recipes to look forward to:
1. Asparagus, Ham and Brie
2. Asparagus, Pate, Spring Onions and Camembert
3. Cabbage, Mustard and Cabanossi
4. Mushrooms, Cherry Tomatoes and Bacon
5. Mushrooms, Chives and Bacon
6. Mince and Bell Peppers
7. Sauerkraut, Black Pudding, Apple and Italian Herbs
8. Sauerkraut, Cabanossi, Red Peppers and Chives
9. Sauerkraut, Spring Onions and Bacon
10. Potatoes and Caramelized Onions
11. Red Onions, Leek, Smoked Ham and Walnuts
12. Sweet Potatoes, Red Onions and Harissa Paste
13. Turnips, Bacon, Apple and Rocket Salad
14. Brie and Bacon
15. Brie, Bacon, Spring Onions and Beetroot
16. Camembert and Sour Cherries
17. Camembert, Smoked Ham and Cranberries
18. Mozzarella, Cherry Tomatoes, Pesto and Rocket Salad
19. Raclette Cheese, Black forest Ham and Leeks
20. Parmesan, Salami and Peppers
21. Flammkuchen Tre Formaggi
22. Feta, Bacon and Cherry Tomatoes
23. Feta and Pumpkin
24. Feta, Beetroot, Spinach and Walnut
25. Feta, Ham and Rocket Leaves
26. Feta, Dates, Honey and Pine Kernels
27. Feta, Bacon and Roasted Vegetables (Peppers, Cherry Tomatoes, Mushrooms)
28. Salmon and Chives
29. Salmon, Caviar and Horseradish
30. Salmon, Roast Pepper, Sundried Tomatoes and Pesto
31. Salmon, Asparagus, Rocket and Balsamic cream
32. Tuna, Olives, Sundried Tomatoes and Basil
33. Apricots, Red Currants, Raspberries, Almonds and Mascarpone
34. Blueberries, Honey and Almonds
35. Grape, Muesli and White Wine
36. Mixed Berries and Lemon Curd
37. Pear, Cranberries and Almonds
38. Rhubarb, Peppermint and Pistachios
39. Sour Cherries, Marzipan, Pistachios and Mascarpone
