Great for snacks or appetizers, Flammkuchen or German-style pizza gives you complex flavor and texture in every bite! Crunchy, creamy, salty, sweet, and that hint of spices — Yum!
What is Flammkuchen?
It’s commonly known as German pizza.
Although, unlike the traditional Neapolitan pizza, its crust is thicker and more bread-like.
Plus, it uses cream sauce instead of a tomato-based one.
To be exact, flammkuchen is a German flatbread with cream, onions, and bacon as toppings.
Not sure about this combo? Ha! You have to try it to believe it.
Flammkuchen is absolutely delicious — I dare you to stop after one slice! 🙂
IF YOU WANT MORE RECIPES FOR CLASSIC GERMAN SNACK RECIPES, YOU WILL LIKE THESE POSTS!
- Flour – all-purpose flour is all you need for this flammkuchen recipe.
- Yeast – I always use active dry yeast.
- Olive oil – extra virgin olive oil, if possible.
- Creme fraiche – you would use this as a base for your flammkuchen toppings.
- Bacon – chopped into half-inch width, and it’s totally up to you on how crunchy you want them.
- Onions – chopped, but not too thinly.
- Spices – paprika, cumin, coriander, peppercorns, and salt, for seasoning your flammkuchen.
As shown in the image above, I used cumin, coriander seeds, and black peppercorns. Then, I just ground them all together.
No worries, though; using their powdered form is perfectly fine.
Let’s start making flammkuchen by preparing the dough for the flatbread.
Combine yeast with warm water, then set aside until it becomes foamy.
Once the yeast is ready, combine flour, yeast mixture, and olive in a large bowl.
Mix until you start forming a dough, then continue kneading until you get a smooth flammkuchen dough.
There is no need to use a stand mixer for this step — just a countertop for easier kneading.
Place your flammkuchen dough in an oiled bowl.
Cover with a clean kitchen towel, then set aside until it doubles.
Prepare your flammkuchen toppings during this ‘waiting time’: place the chopped bacon in a cold medium-sized skillet.
Place the skillet over medium-high heat and cook until they become crunchy.
Transfer the cooked bacon to a plate lined with a kitchen towel to absorb excess oil.
Add the onions in the same skillet (and oil), then season with salt and paprika.
Cook until the onions are soft, then remove the pan from the heat.
By this time, your flammkuchen dough should be ready.
Preheat your oven to 215°C (425°F).
Deflate your flammkuchen dough, transfer it to the countertop, and divide it into three portions.
Start to work on one portion by rolling it into an oval or rectangular shape and as thin as possible — you need a rolling pin to get this done.
Spread a third of the creme fraiche evenly, keeping about half an inch of space from the edge of your German pizza.
Sprinkle the flatbread with the mix of ground black pepper, cumin, and coriander.
Add some softened onions on top — try to arrange them evenly.
Place your German pizza in the oven for fifteen to eighteen minutes or until it turns golden and crunchy.
Remove the flatbread from the oven carefully and add the crispy bacon from earlier.
Your homemade flammkuchen is now ready for serving and slicing!
- Start with two cups of flour when making the German pizza dough; slowly add more if needed.
- Remember to dust your countertop with semolina (or all-purpose flour) while working on flammkuchen.
- Keep the German pizza dough covered, so it does not dry up.
- To save time, prepare the flammkuchen toppings while waiting for the dough to proof.
- For a precise portion, use a weighing scale to divide the flatbread into three servings of flammkuchen.
- When finishing your flammkuchen toppings, add the bacon as soon as the German flatbread with onions is out of the oven — it helps to heat it.
Recipe variation for German pizza toppings
There are several alternatives that you can do for your flammkuchen toppings:
- Sour cream instead of creme fraiche. It will be a bit tangier, but if you like it, go for it.
- Add some stock to cook the onions. Not too much, though, just enough to soften them and add flavor — so everything will be absorbed by the onions, no draining required.
- Speck instead of bacon. Speck is like pancetta from North Italy (next to German-speaking countries like Austria), so it will undoubtedly work for the fat, crunch, and saltiness of flammkuchen.
- Cumin seeds. Yep, no need to ground them. If you like cumin, sprinkle the seeds on the cream, or add more on top of the onions.
What to serve with flammkuchen?
You can also have wine or just go with your favorite beverage — enjoy!
So how about it? Give this flammkuchen recipe a try tonight! I’m sure it will become one of your favorites too!
LOOKING FOR MORE SNACK IDEAS? CHECK OUT THIS LIST OF SNACKS FROM AROUND THE WORLD!
OR IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!
Flammkuchen Recipe (German Pizza)
- Medium-Sized Pan/Skillet
- 2 teaspoons yeast
- 2 to 2 & 1/2 cups flour
- 1 tablespoon olive oil
- 1 & 1/4 cups bacon (200 grams/7 ounces), chopped into half-inch wide
- 2 large onions, sliced thinly
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 3/4 cup creme fraiche
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground black pepper
Make flammkuchen dough:
- Combine yeast with 1 cup of warm water, then set aside until it's ready.
- Combine flour, olive oil, and foamy yeast in a large bowl.
- Mix until you start forming a dough, then continue kneading until you get a smooth flatbread dough.(Note: There is no need to use a stand mixer for this step — just a countertop for easier kneading.)
- Place your German pizza dough in an oiled bowl.
- Cover with a clean kitchen towel, then set it aside until it doubles in size.
Prepare flammkuchen toppings:
- Place the bacon slices in a cold medium-sized skillet.
- Place the skillet over medium-high heat and cook until they become crunchy.
- Transfer the cooked bacon to a plate lined with a kitchen towel to absorb excess oil.
- Add the onions to the same skillet (and bacon oil), then season with salt and paprika.
- Cook until the onions are soft, then remove the pan from the heat.
- By this time, flammkuchen dough should be ready.
Assemble your German-style pizza:
- Preheat your oven to 215°C (425°F).
- Deflate flammkuchen dough, transfer it to a countertop, and divide it into three portions.
- Start to work on one portion by rolling it into an oval or rectangular shape and as thin as possible — you need a rolling pin to get this done.
- Spread a third of the creme fraiche evenly, keeping about half an inch of space from the edge of your German pizza.
- Sprinkle with the mix of ground cumin, coriander, and black pepper.
- Add some cooked onions on top — try to arrange them evenly.
- Place your German pizza in the oven for 15 to 18 minutes or until it turns golden and crunchy.
- Remove from the oven carefully, and add the crispy bacon.
- Your homemade flammkuchen is now ready for serving and slicing!
- Cook’s Tip #1: Don’t add all the flour at once when making your flammkuchen. Instead, start with two cups of flour first, then add more if the dough is too wet.
- Cook’s Tip #2: Remember to keep the German pizza dough covered when not working on it.
- Cook’s Tip #3: For efficiency, prepare the flammkuchen toppings while waiting for the dough to proof.
- Cook’s Tip #4: Finish your flammkuchen toppings by adding the bacon bits as soon as the German flatbread with onions is out of the oven — the remaining heat will keep them warm.