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 crème fraîche 
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

1. Combine flour and salt in a bowl and mix.
2. Whisk together water and oil in a jug, pour into flour and mix until combined into a dough.
3. 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.
4. 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.
5. Whip together crème fraîche, cream cheese and thyme.
6. Place a large baking tray in the oven and preheat to 200°C. 
7. Roll out dough on a lightly floured surface to about 2mm thick, whichever shape you’d like it to be.
8. Remove tray from oven and place dough base in tray. 
9. 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. 
10. Bake for 15-20 minutes or until base is crispy. Serve warm, garnished with micro herbs.

Recipe & photographs courtesy of Fresh Living Magazine

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