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Flammkuchen (German Pizza)
Flammkuchen (German Pizza) – A classic pizza recipe from the border of France and Germany! Homemade pizza dough, creme fraiche, bacon, onions, and gruyere.
Pizza is one of my absolute favorite things to make at home. I love how customizable it is and you can really have the flavors of anywhere in the world on it and it will taste amazing!
Whenever I make a homemade pizza, I also make a homemade crust. It may seem intimidating but really, it’s so easy to do. The recipe I am sharing today takes about 15 minutes total. That’s it! 15 minutes includes kneading time and rise time, it’s pretty crazy how quickly it comes together. I believe that you just can’t top baking it yourself, homemade is always best and the pure joy it brings make it worth it.
One of my favorite pizzas is a Flammkuchen (or Tarte Flambée) which goes back to my roots of being of French and German descent. This pizza is from the border of those two countries and is made with just a few simple ingredients – crème fraîche, lardons, onions, and gruyere. Now these ingredients may sound fancy and foreign but don’t worry. If you can’t find crème fraîche at your local grocery, sour cream is almost exactly the same and a really popular substitute for it. Additionally, lardons are a fancy way of saying bacon that is sliced into matchstick-like slices and gruyere is available at most stores but can be substituted for parmesan or a similar white, sharp cheese.
The secret to my perfect 15-minute dough? Fleischmann’s® RapidRise® Yeast. Fleischmann’s® Yeast has been trusted for all of your baking needs for 150 years. Their products are approachable and easy to use for those new to using yeast.
The important thing to note is that you need to be careful with the temperature of the water. The water needs to be heated to 120˚F-130˚F which can be checked using a food thermometer. If you don’t have a food thermometer, check to make sure it is not hot and not cold. If it is too warm, you can kill the yeast and if it is too cold, the yeast won’t activate. Additionally, always check that the yeast you are planning on using is not expired. This is very important and is often why dough doesn’t rise.
This recipe is an approachable way to get into making homemade pizzas and making it is one of my husband and I’s favorite things to do for a fun night at home. We make it together and then watch a movie with it. I think that getting everybody in the kitchen together and cooking can be such a rewarding and memorable experience! I hope that this becomes a part of a new family tradition for you! If you feel like baking some more things with Fleischmann’s® RapidRise® Yeast, try this Cheesy Garlic Herb Dinner Roll recipe!
- 2 cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast
- 1 1/2 teaspoons sugar
- 2/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)
- 3 tablespoons corn oil
- 1/3 cup bacon
- 1 white onion
- 1/2 cup crème fraîche (or sour cream)
- 1/4 teaspoon nutmeg
- 2 cups gruyere
- Combine 1 cup flour, undissolved Fleischmann's® RapidRise Yeast, sugar, and salt in a large bowl. Add warm water and oil, mixing until well combined, about 1 minute. Add in remaining flour until a soft dough ball forms. It will be a little sticky. Knead on a floured surface, adding extra flour if necessary, until smooth and elastic, about 4 minutes. Let rise for 10 minutes.
- Preheat oven to 425°F.
- Roll dough on a floured counter into a 12-inch circle. Place on a greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Chop up bacon into thin, matchstick-like pieces and cook them in a pan over medium heat for about 5 minutes. They shouldn't be entirely crispy yet as they will cook more in the oven.
- Slice onion into thin pieces and cook over medium heat in the same pan the bacon cooked in for about 10-15 minutes or until golden.
- In a small bowl, combine crème fraîche and nutmeg. Spread onto pizza dough, leaving 1/2" without the sauce around the edge for the crust.
- Top with onions, bacon, and gruyere.
- Place pizza on the lowest oven rack for 12-15 minutes, until cheese is bubbly and crust is browned. Slice and serve immediately.
Crust recipe adapted from Bread World.