A VERY tasty flatbread pizza!
This game-day eat idea is inspired by my favorite appetizer item on the menu at a fantastic German restaurant in Wichita, Kansas, called Prost.
The dish is Flammkutchen, a specialty with German and French influence, it's a shared border and fusion of cuisine kind of thing. It's a flavor party dance on the tongue in the combination of a thin and crispy flatbread, crème fraiche, bacon, and lightly caramelized onion.
A traditional Flammkutchen is made in a wood-fired oven. A bit of history, this dish was created by bakers as a test to see if the oven was hot enough to bake the daily bread. If the Flammkutchen came out perfect, the oven was ready.
Here's my spin on this specialty, no wood-fired oven is required, but I will say that it's fantastic done on a grill, giving the crust that crispy exterior and light char.
Ingredients for the dough, a 10-minute quick bread (easy peasy and incredibly delicious):
- 3 heaping Tablespoons of self-rising flour
- 3 heaping Tablespoons of plain Greek yogurt
- 1 Tablespoon olive oil
- 1 heaping Tablespoon of shredded or grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch a Kosher salt
- pinch of black pepper
Directions: Preheat the oven to 400 degrees. Combine all ingredients in a medium-sized bowl, stirring until all ingredients are incorporated and a rough, sticky dough ball forms. Roll out the dough on a dusted surface into a flatbread shape, about 1/3 of an inch thick. Transfer to a cookie sheet lightly sprayed with olive oil. Blind bake for 5-7 minutes or until it starts to crisp up, pull, and set aside.
Ingredients for topping the flatbread:
- 1 cup of creme fraiche (if you can't find this at the store, combine 1/2 cup sour cream, with 1/2 cup plain Greek yogurt)
- 6 slices of cooked bacon (Tip: cook this and the onions up while the bread is blind baking), chopped
- 1 large onion, halved, sliced thin, sauteed
- 1/4 teaspoon ground nutmeg
- Black pepper to taste
- 1/4 cup chopped green onion
Directions: In a medium bowl, combine the nutmeg with the creme fraiche, stir to incorporate, and set aside. In a large skillet over medium heat, cook up the bacon, removing it from the pan before you reach the desired crispness (it will finish getting crispy in the oven), drain on paper towels, and set aside. Sautee the onions in the bacon fat until soft and translucent, caramelize to a deep brown color if desired (there's no wrong way to do the onion, light and tender crisp, or sweet and caramelized). Apply the creme fraiche to the flatbread, spreading evenly for complete coverage. Chop up the bacon and top the flatbread, along with the sauteed onion and black pepper to taste. Bake at 400 degrees until the creme fraiche starts to bubble, about 5-7 minutes. Remove from the oven, top with the green onion, slice, and serve.
Topping options: Don't limit yourself to bacon and onion, here are some other toppings that go great with this flatbread pizza!
- Munster cheese
- Gruyere cheese
- Swiss cheese
- Fresh Fresno Pepper, sliced thin (not exactly traditional, but quite tasty!)
Flatbread prep option: You can pan-fry the flatbread in a bit of that bacon fat until golden brown and delicious. It's tastier than the oven version.
The simple-to-prepare but delicious dough, combined with those toppings is Another Dose of YUM!
Prep time is minimal, it's a wallet-friendly recipe and a real crowd-pleaser!
$pend Wisely My Friends...