Crispy bacon and onion flammkuchen: thin Alsatian pizza without yeast or tomatoes

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1. Make the dough

   35 min

   Mix the flour with the salt, add the water and oil, and knead for about 5 minutes until the dough is smooth and elastic. Cover and let rest for 30 minutes.

2. Prepare the toppings

   10 min

   Meanwhile, preheat the oven to 250 °C (480 °F), or higher if possible, with a baking sheet inside. Slice the onions into thin half-moons and cut the bacon into thin strips. Season the crème fraîche with salt, pepper, and a pinch of nutmeg.

3. Roll out and top

   10 min

   Divide the dough into two pieces. On parchment paper, roll each piece into a thin rectangle about 30 × 35 cm and 2 mm thick. Spread with the crème fraîche almost to the edges, then scatter the onions and bacon evenly over the top.

4. Bake

   25 min

   Transfer the flammkuchen, along with the parchment paper, to the hot baking sheet. Bake in the lower part of the oven at 250 °C (480 °F) for 10–12 minutes, until the edges are crisp and browned. Bake the second flammkuchen the same way, cut both into rectangles, and serve immediately.

Tip: Thick sour cream with 18–20% fat also works in place of crème fraîche. Roll the dough very thin, as thicker dough would not have time to bake until crisp.

This recipe was translated from the Slovak original: Chrumkavý flammkuchen so slaninou a cibuľou: tenká alsaská pizza bez droždia aj bez paradajok