Flammkuchen or German-style pizza is excellent for appetizers or snacks! Take your pick from the classic flammkuchen toppings of onions, bacon, or other non-traditional ones. It’s always a crowd-pleaser, so make sure you prepare extra!
Before you start deciding what flammkuchen toppings to have, remember that a flatbread slice (or two) will go well with a serving of German potato soup (kartoffelsuppe), sauerkraut soup or any other traditional German soup — rounding up your homemade meal!
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 fraiche instead of a tomato-based sauce.
So, a classic flammkuchen is a German flatbread with cream, onions, and bacon as toppings.
Not sure about this combo? Ha! It’s absolutely delicious — I dare you to stop after one slice!
But if you are in a creative mood, try the other non-traditional German pizza toppings in this post; then, you can decide which one is your favorite. 🙂
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IF YOU WANT MORE RECIPES FOR CLASSIC GERMAN SNACK RECIPES, YOU WILL LIKE THESE POSTS!
Ingredients for a classic flammkuchen
- 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.
How to prepare flammkuchen dough
(Note that you will use this same dough recipe to make the flatbread base for all your toppings.)
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.
Start with your flammkuchen toppings during this proofing time for the dough.
How to make flammkuchen with bacon and onions
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 the 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 — then serve!
Recipe variation for classic German pizza toppings
- 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.
- Cumin seeds. Yep, there’s no need to ground them. If you like cumin, sprinkle the seeds on the cream or add more on top of the onions.
Non-traditional flammkuchen toppings:
How to make German pizza with apples and onions
- Onions – chopped thinly.
- Olive oil – extra-virgin olive oil, if possible.
- Creme fraiche – used to spread on top of the flatbread.
- Apples – cored, peeled, and chopped into thin slices.
- Apple cider vinegar – you will use this to help caramelize the onions.
- Sugar – will help speed up the caramelization.
- Dried thyme, salt, and ground black pepper – for seasoning.
STEPS
Prepare the dough as usual, then cook the onions by heating the oil in a medium-sized pan.
Add the onions and cook until it becomes translucent, then sprinkle the sugar.
Cook for four to five minutes to caramelize (make sure the heat is not too high).
Pour the apple cider vinegar and let it evaporate.
Add salt, pepper, and thyme — mix, then take it off the heat and let the onions cool.
Preheat your oven to 215°C (425°F).
Divide and roll the dough (like mentioned in the classic flammkuchen toppings), then spread creme fraiche evenly.
Sprinkle some salt and pepper, then arrange the onions and apple slices.
Place in the oven for twenty to twenty-five minutes or until it turns golden.
Slice and serve!
How to make pear and gorgonzola flammkuchen
- Pear – peeled, cored, and chopped into thin slices.
- Gorgonzola – you can use gorgonzola cremoso or piccante, whichever you prefer.
- Walnuts – roughly chopped.
- Creme fraiche – for the sauce on top of the flatbread.
- Salt and pepper – to season.
STEPS
Prepare the German flatbread dough as mentioned above, then when it’s almost ready, preheat your oven to 215°C (425°F).
Divide and roll your flammkuchen dough, then spread the creme fraiche on top and season with salt and pepper.
Arrange the sliced pear and gorgonzola bits, then sprinkle with walnuts.
Place in the oven for eighteen to twenty minutes — then serve immediately!
Helpful tips
- Start with two cups of flour when making the German flatbread dough; slowly add more if needed.
- Keep the dough covered so it does not dry up.
- Remember to dust your countertop with semolina (or all-purpose flour) while working on the flatbread.
- To save time, prepare the toppings while waiting for the dough to proof.
- Use a weighing scale to divide the flatbread into three parts for a precise portion.
- Nowadays, it’s normal to use sour cream instead of creme fraiche. It will taste a bit more tangy, but if that’s what you prefer, go for it.
What to serve with German flatbread pizza?
Beer! 🙂
You can also have wine or just go with your favorite beverage — enjoy!
So how about it? Take your pick on these flammkuchen toppings, and try this German pizza recipe tonight! 🙂
OR GET MORE IDEAD FROM THIS LIST OF SNACKS FROM AROUND THE WORLD!
FOR MORE EUROPEAN RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!
📖 Recipe
Flammkuchen Recipe (German Pizza)
Equipment
- Medium-Sized Pan/Skillet
Ingredients
Flammkuchen dough:
- 2 teaspoons yeast
- 2 to 2 & 1/2 cups flour
- 1 tablespoon olive oil
Classic flammkuchen toppings:
- 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
Apples and onions toppings:
- 1 tablespoon olive oil
- 2 medium onions, chopped thinly
- 2 small apples, peeled, cored and chopped thinly
- 3 teaspoons sugar
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon dried thyme
- salt and pepper, to season
Pear and gorgonzola toppings:
- 1 medium pear, peeled, cored and chopped thinly
- 3 tablespoons gorgonzola
- 1/2 cup walnuts, chopped roughly
- salt and pepper, to season
Instructions
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.
Onions and bacon flammkuchen:
- 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.
- 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 the 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!
German pizza with apples and onions:
- Prepare the dough as usual, then heat the oil in a medium-sized pan.
- Add the onions and cook until it becomes translucent, then sprinkle the sugar.
- Cook for four to five minutes to caramelize (make sure the heat is not too high).
- Pour the apple cider vinegar and let it evaporate.
- Add salt, pepper, and thyme — mix, then take it off the heat and let the onions cool.
- Preheat your oven to 215°C (425°F).
- Divide and roll the dough (like mentioned in the classic toppings), then spread creme fraiche evenly.
- Sprinkle some salt and pepper, then arrange the onions and apple slices.
- Place in the oven for twenty to twenty-five minutes or until it turns golden!
German pizza with pear and gorgonzola:
- Prepare the German flatbread dough as mentioned above, then when it's almost ready, preheat your oven to 215°C (425°F).
- Divide and roll the dough, then spread the creme fraiche on top and season with salt and pepper.
- Arrange the sliced pear and gorgonzola bits, then sprinkle with walnuts.
- Place in the oven for eighteen to twenty minutes — then serve immediately!
Notes
- 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.
- Refer to the post for more tips and substitutions.
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