Here is a yummy and crunchy Flammkuchen from scratch… And we love it! This is a delicious French bacon and fresh cheese pizza from the Alsace region. You should also try out my very easy pizza dough that I make from scratch.
Flammkuchen, what a lovely name.
Doesn’t that sound just wonderful!
Have you ever heard of Flammkuchen before then?
You can also find this delicious pizza treat under the name of tarte flambée. But hang on a minute here, so what is it exactly then?
French Alsace Pizza
You can basically call this Flammkuchen a French style pizza from the Alsace region.
Don’t let the sound of ‘pizza’ fool you. We don’t need the classic tomato sauce and fresh basil topping here. Because the 3 main ingredients that go on top of this French style pizza are totally different!
You need fresh cheese, bacon and onion.
Well that sounds fairly fine to me.
What do you think?
Easy Alsatian Flammkuchen (Flammekueche)
So bacon and onion then, I get that.
But what do you mean by fresh cheese?
That’s a very good question, because we are not talking about the classic grated cheese here. No. For this Flammkuchen you need a fresh white cheese such as crème fraîche or sour cream.
I cheated a little here and used quark cheese instead. And I’m also pretty sure that I have seen other recipes even use mascarpone as an alternative before as well.
OK, so we know now what topping we need.
Dough from Scratch
But then how about that pizza dough?
I made mine from scratch. And it is so very easy to make, you will be surprised! My homemade pizza dough turned out just perfectly. I rolled it out thinly and the crust was very crunchy in the end.
And we all loved it.
Do you like funky creative pizzas?
Then also check out my other easy pizza recipe: with tomato and olives!
Easy Alsatian Flammkuchen Recipe
Crunchy Flammkuchen, a French bacon and fresh cheese pizza!
- 9 oz salted bacon (250 g), salted
- 7 oz quark cheese (200 g)
- ⅓ cup cream (80 ml)
- 1 ⅓ lb plain flour (600 g)
- ¼ oz fresh yeast (7 g)
- 2 tsp caster sugar
- 2 tbsp olive oil
- 1 ⅙ cup water (280 ml)
- 1 medium red onion sliced finely
- a handful fresh chives chopped
Add the water, caster sugar, yeast, olive oil and a pinch of salt to a small saucepan.
Place this over low heat for 2 minutes. Whisk well until the yeast has dissolved in the lukewarm water. Then take it off the heat. Pour the plain flour in a large mixing bowl and gradually add the yeast water.
Stir the flour well until the water is fully incorporated. You should get a fairly sticky dough.
Then cover the bowl with a damp kitchen towel. Let the dough rise at room temperature for 2 hours until it has doubled in size.
Then pour the dough on a floured surface and punch out the air. Knead it well. Add extra flour if it's too sticky. Then divide it into portions. I made 2 pizzas. Then roll the dough out. Don't make it too thin.
Combine the quark cheese and cream in a bowl and season with a good pinch of pepper, salt and nutmeg.
Spread this cream mixture on top of the pizza doughs and sprinkle with the bacon. Season with extra pepper and garnish with sliced onion.
Bake the pizzas in a preheated oven at 437°F (225°C) for about 20 minutes until the bottom is crispy. Remove the pizzas, slice them up and sprinkle with chopped chives. Serve hot.