Flammkuchen

1. 1

   Mix the dough ingredients together.

2. 2

   Divide into two and roll each out as thinly and widely as possible to make the Flammkuchen base.

3. 3

   (Make sure it will still fit in your oven.)

4. 4

   Oil two baking sheets and place one under each pastry base.

5. 5

   Finely chop the garlic and mix with the ricotta and sour cream, in a blender if you want to make it really smooth.

6. 6

   Season and spread half of the mixture on to each pastry base.

7. 7

   Cut the onion in half, and finely slice each half into crescent moons.

8. 8

   Put in a heavily oiled pan and let them soften over a low heat.

9. 9

   Chop the ten rashers (slices) of bacon into thin matchsticks and add to the onion pan until they are semi-cooked, and the onions are caramelizing a little.

10. 10

    Spread half of the onion and bacon mixture onto each Flammkuche and bake on the middle shelf of the oven at 220 degrees C (430 F) for fifteen minutes, turning halfway if necessary.

11. 11

    Its ready once the toppings are slightly browned.

12. 12

    Serve, and eat with a knife and fork unless you feel like you can balance that paper-thin crust on your fingers.

* Per serving · 4 servings · Values may vary.

No additional tips available.