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flamme

Flammekueche

Explore the origins and flavors of flammekueche, a delightful flatbread that offers a European twist on traditional pizza.
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Prep Time 10 minutes
Cook Time 50 minutes
Course dinner
Cuisine French, german
Servings 6 servings
Calories 370 kcal

Equipment

  • stand mixer
  • Rolling Pin
  • medium sized mixing bowl
  • 2 large sheet pans
  • medium sized cast iron skillet

Ingredients
 

Flatbread

  • 4 cups All purpose flour
  • 1½ cups Water
  • 1/4 cup Olive oil
  • 1/2 tsp Sea salt

Cream sauce

  • 1 cup Sour cream (or creme fraiche if you can find it)
  • 2 Egg yolk
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 tsp Nutmeg

Other ingredients

  • 8 strips Bacon, thick sliced
  • 2 cup Yellow onions, thinly sliced
  • 1 tsp Sugar
  • 1 cup Shredded mozzarella cheese

Instructions
 

Bacon

  • In a medium sized cast iron skillet over medium to medium high heat, fry the bacon until crispy. Once bacon is finished cooking, move the strips to a paper towel lined plate. Turn off the stove while making the dough but save the skillet and bacon grease for caramelizing the onions.

Dough

  • In a stand mixer, combine flour, water, olive oil, and salt.
  • Using the dough hook attachment, knead the dough until all the flour is mixed into the dough, about 5 minutes.
  • Cover the dough with a towel and allow to rest while you prepare the other ingredients.

Caramelized onions

  • Using the skillet that was used to fry the bacon, turn the heat back on to medium. Once the bacon grease is hot, add the onions and sugar. Sauté the onions until they are very soft, reduced by two thirds and slightly caramelized.

Cream Sauce

  • While the onions are caramelizing, mix the sour cream, egg yolks, salt, pepper, and nutmeg in a mixing bowl. Set aside.

Assembling the flammekueche

  • Preheat the oven to 450℉
  • Lightly flour a large work surface to roll the dough.
  • Cut the dough ball in half and roll each dough ball out to a 18x10 rectangle
  • Place the thin flatbreads on 2 separate parchment paper lined sheet pans.
  • Smother both flatbreads with the cream sauce, using half of the sauce on each flatbread.
  • Sprinkle both flammekueches with mozzarella cheese.
  • Evenly spread caramelized onions over the top of the cheese.
  • Lastly, evenly sprinkle the chopped bacon onto both flammekueches.
  • Place the sheet pans in the preheated oven and cook for 15 to 20 minutes.
  • The sheet pans may need to be rotated halfway through baking from top to bottom to ensure that the bottoms of both flammekueches are crispy.
  • The flammekueches are ready to be removed from the oven when the flatbread is browned and crispy and the cream sauce and cheese are bubbling and melted.
  • After removing from the oven, rest the flammekueches for 5 minutes before cutting.

Nutrition

Serving: 1sliceCalories: 370kcal
Keyword pizza
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