Flammkuchen-German-PizzaFlammkuchen-German-Pizza-7127-450

Shop & Preparation

Shopping List

  • 1 & 1/4 Cups all purpose flour
  • 2 x Tablespoons of sea salt
  • 2 x Tablespoons of black pepper
  • 1 x Tablespoon olive oil
  • 1/4 Cup of fine cornmeal
  • 1 x Pinch of nutmeg
  • 3oz of lardons/speck/pancetta or thick bacon
  • 1 x White onion
  • 1 & 1/4 Cups of shredded gruyere or emmental cheese
  • 2/3 Cup crème fraiche (where you cannot locate; substitute with full fat plain Greek yogurt or sour cream)
  • 1 x package of Bratwurst sausages or thick vegetarian sausages where required
  • 1 x 12oz (345ml) bottle of dark beer (see pairing below)
  • 1 x Tablespoon of grainy mustard
  • 1/2 Cup of brown sugar
  • 1 x Tablespoon of chopped parsley
  • 2 x Teaspoons of cornstarch

Flammenkuchen

Ingredients:

  • 1 & 1/4 Cups all purpose flour
  • 6 x Tablespoons of water
  • 2 x Tablespoons of sea salt
  • 2 x Tablespoons of black pepper
  • 1 x Tablespoon olive oil
  • 1/4 Cup of fine cornmeal
  • 1 x Pinch of nutmeg
  • 3oz of lardons/speck/pancetta or thick bacon
  • 1 x White onion thinly sliced
  • 1 & 1/4 Cups of shredded gruyere or emmental cheese
  • 2/3 Cup crème fraiche (where you cannot locate; substitute with full fat plain Greek yogurt or sour cream)

Preheat oven: 500ºF (260ºC)
Vegetarians:    Replace the bacon with red pepper as an alternative

Method

  • In your medium sized mixing bowl, gently combine the flour and salt.
  • Add the water and olive oil, and then combine with the dry ingredients. Don’t be afraid to get in there with your hands.
  • Once dough is a gentle ball, set aside.
  • Chop the lardons/bacon/speck into small pieces and fry until medium crispy.
  • Finely slice the onion - finer the better, so that they can caramelize in the pan.
  • Remove “bacon” and set aside in the small bowl.
  • Cook the onions in the bacon fat - low heat will do the best job.
  • In the second small bowl, mix the crème fraiche with the nutmeg and season with salt and pepper.
  • Roll out the dough into a roughly rectangular shape and place in the sheet pan.
  • Top with grated cheese, then the onions and then the bacon.
  • Bake at 500ºF for about 15 minutes. The edges will be almost burnt.
  • Remove from oven and let cool for 5 minutes before cutting and enjoying.

Beer Brat Bites

Ingredients:

  • 1 x package of Bratwurst sausages or thick vegetarian sausages where required
  • 1 x 12oz (345ml) bottle of dark beer (see pairing below)
  • 1 x Tablespoon of grainy mustard
  • 1/2 Cup of brown sugar
  • 1 x Tablespoon of chopped parsley
  • 2 x Teaspoons of cornstarch
  • Sea salt & pepper
  • 1 x Tablespoon of cold water

Method

  • Pierce bratwurst sausages with a sharp knife to allow fat to escape.
  • Cook bratwurst sausages in the non-stick pan, starting with a medium heat until fat starts to release, and then lowering heat if it gets too “spitty”. Periodically, check on the brats, turning to prevent burning and cook evenly.
  • While the sausages are cooking, make the sauce.
  • Pour the dark beer into your pot and add the brown sugar.
  • Stirring continuously, bring the mixture to a boil and then lower the heat to achieve a gentle simmer for 10-15 minutes (or until mixture is reduced and thickened.
  • Whisk in the mustard until smooth.
  • In your small dish/bowl, combine the cold water and cornstarch. Stir until completely dissolved. Pour into the beer sauce mixture.
  • Bring the sauce pot back up to a boil, stirring continuously - cook for 1 minute. Turn heat off.
  • Remove the cooked brats from the pan, and slice the sausages into 1 inch pieces.
  • Add cut sausages into the sauce pot, folding and stirring to completely coat the pieces.
  • Use your kitchen scissors to “chop” parsley.
  • Pour the saucy brats onto your serving dish, top with parsley and enjoy.