Crunchy Flammkuchen, a French bacon and fresh cheese pizza!
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.