Flammkuchen is one of my favorite types of Pizza in Germany. Its basically a quark, onion, and bacon pizza, but it taste absolutely delicious. What is Quark? If you can’t find it in the store you are going to have to make that too.
Recipe thanks to RecipeZaar
“Flammkuchen Preperation time: approx. 70 min
Ingredients:
400 g flour, 1 Paket Rapid Yeast, 200 ml Water, 4 onions (red or white), 200 g bacon, 100 g Quark, 100 g Creme fraiche, 100 g Sour Cream, 1 Tlsp Olive Oil, 1 Tsp Salt, Black Pepper
Procedure:
1. Prepare the dough with the flour, yeast, water, olive oil and salt.
2. Leave the dough to rise in a warm place for 30 min or until it has doubled.
3. Whilst the dough rises, prepare the onions and the bacon.
4. Cut the onions in very thin slices.
5. Cut the bacon into small cubes.
6. Mix the quark, creme fraiche and sour cream and season with black pepper.
7. Preheat the oven at 220 Grad Celcius.
8. Put the dough onto a well oiled/buttered backing tray.
9. Cover with onions, bacon and creme mixture and season with black pepper.
10. Back in the oven for 15 – 20 minutes.
11. Cut into thick slices and serve hot with a fresh salad of your choice!”
How to Make Quark – From RecipeZaar
1 day 6 hours prep Change to: 1/2 lbs. US Metric
1/2-1 gallon
1 cheesecloth
1. Pour buttermilk into pyrex baking dish.
2. Cover with lid and put into oven overnight at lowest temperature (150F).
3. The next morning line the colander with cloth and pour the lumpy buttermilk into it.
4. Cover with the ends of the cloth and let drain into sink for about 6 hours.
5. This process can be accelerated by putting a bowl filled with water on top.
6. This recipe will yield about 1/4-1/2 lbs. of quark.
Photo By CyberMatt
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OMG that is lovely recepie thank you
I made this recently and it was delicious, but talking to an aunt of mine in Germany, she said you don’t necessarily need quark for it (in fact she’s never heard of it) and just the sour cream will do the trick.
Where she comes from (near Aachen) they put a light sprinkle of grated gruyere cheese on top before it goes into the oven as well
This exact recipe is my favorite biergarten food. especially popular in baden-wuettenburg!
I love Flammkuchen especially with a glass of Riesling.
Would you please clarify the quark recipe?
I don’t understand:
1 day 6 hours prep Change to: 1/2 lbs. US Metric
1/2-1 gallon buttermilk
I just returned from my first trip to Germany. While there my husbands neice served Flammkuchen She also, as someone else wrote just used the sour cream. It was so good!! And for dessert, she made another with slices of peeled, cored apple and sour cream. /wonderful. The family lives in Iffezheim. They can purchase packages of pre-made flammkuchen shells there just like we do the pizza shells here in the Unites States. I wonder if they are available in this country?