Flammkuchen

[Binky Profile]

I think this came up in the white pizza thread? Anyway, here's our stab at cream cheese and onion pizza, made with 00 flour. We think the Italian flour has made a big difference to our standard pizza dough. Tastes delish.



Standard pizza being made now. Pics to follow.

[ZeroCook Profile]

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Delish - baked in your new toy? Do you have a method/recipe for the toppings or is it on that thread? And you're very portion restrained - I'd've had a plate size piece, no knife or fork

[Binky Profile]

He he. That's what's left of the monster sized flammkuchen. No portion control here.

[ZeroCook Profile]

Right - just looked at the white pizza thread which I missed - Perfect Felicty flammkuchen, possibly.

Must say, it seems better made with a pizza/bread base. I've had "lobster pizza" which is made at the restaurant in question using a flour tortilla which was underwhelming.

[Pampy Profile]

I always use 00 flour for pizza bases - it's definitely the best to use imo.

[Gillthepainter Profile Website]

Really lovely.
Shame about that lobster pizza, Zero.

I'm making a pizza in a couple of days (when my apple has created a starter). I'd better get some 00 flour in then.

[mistakened Profile]

What a coincidence, I am making Flammkuchen for lunch today using pizza dough. I shall have to use Philly as a base.

Moira

[Renee Profile]

It must have been good, Binky, as it almost all gone!

What is your apple starter for Gill? I'm interested!

[Gillthepainter Profile Website]

This Renee: viewtopic.php?f=3&t=4454&hilit=apple+starter#p83701
Suffs and I made sourdough together starting with an apple.

I did put some starter nuggets in the freezer, but Tony threw them away when we moved, grrrrr.
I'd almost used up the freezer contents but not quite, and he just went in and lobbed everything remaining.

I'll see if he wants a Flammkuchen perhaps this weekend. Should be a nice change, we rarely have pizza these days.

[Renee Profile]

Thanks for the information Gill, which I found very interesting. I rarely eat bread these days because I have been cutting right back on carbs., but remembering my sourdough experiments from a few, or is that many? years ago, I thought that I might make a very healthy bread, with seeds, grains etc. I just need to find a recipe now!

[mistakened Profile]

The Flammkuchen was excellent, I shall make it again trying different toppings, such as Asparagus with a little chopped Spring Onion,or defrosted and sliced Artichoke bases and Pancetta .
I was very pleased with myself, I made a perfect circle of dough without any holes

Moira

[ZeroCook Profile]

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We're very partial to super thin pizzas chez nous. Might pencil in a flammkuche tryout for next week as I think my starter could do with a refresh and I like to add a teeny bit to pizza dough.

Is everyone sticking to creme fraiche - aside from Moira who can't get hold of it? I find it hard to get hold of so may diy some or create a sub. Or use sour cream. Or mix sour cream with cream chese ... Also like Rick Steins adding of Gruyere or cheese on top.

[liketocook Profile]

Oh my that looks wonderful, must add to my "to make" list.
I quite often use an easy flatbread recipe as pizza base, in fact that's what we are having tonight - equal weights of self raising flour and Greek yoghurt, pinch of salt and 1tsp dried oregano. Sometimes needs a bit more flour but super quick to put together.

[aero280 Profile]

I do a quick version of this. I just unroll a pack of ready-made pastry and put a topping of some sort on it. Cheese and tomato is a favourite, but I've done ones with lots of other stuff, including an onion one, which is a near flammküchen.

DSC02504.JPG (123.72 KiB) Viewed 3207 times

[karadekoolaid Profile]

Years ago I picked up a recipe for Flammekuchen, and I think I´ve made it once or twice, but to be honest, I´m not a great fan of thin, crispy "pizza" bases.
The suggestion for toppings was onions, quark and smoked bacon. i´d imagine you could use cottage cheese or curd cheese ( probably a bit sweeter), or even ricotta (a bit bland).

[Renee Profile]

What a great idea aero! It looks so good with the crispy browned edges!

I have to confess to being a fan of the thin crispy bases!

[scullion Profile]

we prefer thin, crispy bases, too. neither of us like wading through a great wadge of bread, with proportional less topping.

[Stokey Sue Profile]

The Flammkuchen /tartes flambées I’ve had in restaurants in France and Germany have had bases almost like crackers, thin crisp and with bubbles, the texture is not much like an Italian or Italian-American thin and crispy pizza, much less obviously bready