Flammkuchen is a German flatbread layered with creme fraîche and bacon. Ours has a layer of wafer-thin potatoes that crisp up when baked, making this pizza a little different to your usual tomato-based classics!
Creamy potato flammkuchen
Makes 2 small or 1 large pizza
Ingredients
1¾ cups (270g) white bread flour
½ tsp salt
½ cup water
¼ cup canola oil
2 medium potatoes, scrubbed (skin on) and thinly sliced
125g creme fraiche
230g plain medium-fat cream cheese
5g thyme, leaves picked
180g onion marmalade
Streaky bacon or pancetta, for topping
¼ cup melted butter
Salt and milled pepper
Micro herbs, for garnish
Method
- Combine flour and salt in a bowl and mix.
- Whisk together water and oil in a jug, pour into flour and mix until combined into a dough.
- Tip out onto a lightly floured surface and lightly knead until the dough comes together, adding a little extra flour if needed. Cover and rest for an hour.
- Par-cook potato slices in salted boiling water for 5-8 minutes (don’t overcook -they should still have some `bite’ to them). Drain, pat dry and cool slightly.
- Whip together creme fraiche, cream cheese and thyme.
- Place a large baking tray in the oven and preheat to 200°C.
- Roll out dough on a lightly floured surface to about 2mm thick, whichever shape you’d like it to be.
- Remove tray from oven and place dough base in tray.
- Spread the cream cheese mixture over base and add dollops of onion marmalade. Layer potatoes and bacon or pancetta on top and brush with melted butter. Season.
- Bake for 15-20 minutes or until base is crispy. Serve warm, garnished with micro herbs.
By: Sjaan Van Der Ploeg
Photography by: Fresh Living
Text courtesy of MyKitchen magazine
