Even if this is a Scandinavian food blog and I am the Scandinavian expert, I can’t resist to give you a hint of my German part as well. My husband is German and before we moved to USA, I lived 2 years in Germany. Flammkuchen or Tarte Flambée or Pizza Bianco, you name it, is easily described as a quick pizza and instead of tomato sauce you use sour cream or creme fraiche. The crust is different from a pizza. It’s really thin, a bit harder and you can therefore easily eat each slice with your hand. The reason it’s also a quick pizza is because you don’t have to ferment the dough.
The original Flammkuchen is with creme fraiche, onion and bacon. I have made a fish version with spicy chili flakes, green onion and salty capers. Try it!
Ingredients (4 pizzas):
- 2 1/3 cups all purpose flour
- pinch of salt
- 1 egg yolk
- 2/3 cup water
- 2 1/2 tbsp olive oil
- 8 tbsp creme fraiche (or sour cream)
- 1 lb white fish (I used Mahi)
- 1 tbsp olive oil
- 1/2-1 tsp chili flakes
- 4 green onions
- 4 tbsp capers
- fresh black pepper
- 1 lemon
- fresh dill
Start with the crust. Mix flour, salt, egg yolk and water together in a bowl. I prefer using first a spoon and then my hands. Add the oil and mix until the dough is getting together and stop stick in your hands. Let the dough rest for 30 minutes.
Pre heat the oven to 475ºF.
Divide the dough in four equal sized parts and roll out each part to a thin rectangle. Place each rectangle on an oven tray covered with parchment paper.
Add the topping, starting with spreading out the creme fraiche over each of the four crusts. Chop the green onion thin and sprinkle over the pizzas. Slice the fish really thin and marinade in olive oil and chili flakes. Place the fish slices all over the pizzas. Finish with the capers and black pepper.
Bake in the oven for 5-10 minutes until the edges starts to get some color.
Serve the Flammkuchen with lemon slices and fresh dill twigs.