Ingredients
Method
Prepare the Dough
- 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.
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.