In a large mixing bowl, combine the flour and salt.
Make a well in the center, add the olive oil, and gradually stir in the water until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth. If the dough is sticky, add a bit more flour.
Cover the dough with a towel and let it rest for about 20 minutes.
Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. If using a pizza oven, turn it on. We love our Roccbox Pizza Oven.
Roll Out the Dough
Once rested, roll out the dough on a lightly floured surface until very thin. You do not have to worry about the shape, just make sure it is thin enough.
Add Toppings
Place the rolled-out dough on a baking sheet or a pizza peel. If you are using a pizza peel, sprinkle enough flour over it so that the dough releases easily.
Spread the crème fraîche evenly over the surface, leaving a small border around the edges.
Evenly distribute the sliced onions and chopped pancetta over the crème fraîche.
Season with salt and freshly ground black pepper.
Bake
Carefully transfer the Flammenkuchen to the preheated oven or pizza stone or pizza oven.
Bake for about 10-12 minutes, or until the edges are golden and crispy. Depending on your oven this might take longer.
Serve
Remove from the oven and let cool slightly. Sprinkle with chopped chives.
Slice into pieces and serve immediately.
Video
Notes
Another delicious variation is a topping with thinly sliced pears, crème fraîche, Swiss cheese, and Münster cheese, finished with a garnish of rosemary. The possibilities are endless.
Our to go to recipe. We make this every Sunday for lunch.