Although it may seem like it, in Austria or Germany you don’t have to call a flammkuchen a pizza. For them these are totally different dishes.
The flammkuchen originates from Alsace, but has nowadays also become very common in Austria and Germany.
The flammkuchen was created by processing remnants of bread dough into a flat base. This base was then smeared with creme fraiche and sprinkled with thinly sliced onions and bacon. The whole was than briefly baked in a wood oven. This turned out to be a very surprising result and it has become the flammkuchen as we know it today.
Especially in countries such as Germany and Austria, you’ll find the flammkuchen regularly on the menu and it is a popular snack to order quickly with a delicious Riesling or Weissbier.
The traditional flammkuchen is made with bacon and onion or leek. A variant is one with salmon, which we made a recipe of and share with you below.
A flammkuchen combines great with a Riesling or Weissbier. Delicious on a beautiful Sunday afternoon!
Flammkuchen with smoked salmon
- Flammkuchen ready-made
- salmon smoked
- creme fraiche
- rocket lettuce
- Roll out the flammkuchen dough on a baking sheet. An advantage here is that there is already baking paper underneath.
- Cut the onion into thin slices.
- Cover the bottom with creme fraiche. Spread the smoked salmon and onion slices over the base.
- Bake the flammkuchen in a preheated oven at 200 degrees. After approx. 8-10 minutes the flammkuchen is ready.
- Add some salt or pepper to your liking and sprinkle some rocket over the flammkuchen.