Traditionally, flammkuchen are topped with sour cream, onions and bacon. Don’t get us wrong, the traditional flammkuchen are truly amazing.. but we love experimenting with all sorts of different toppings… and for some reason we feel that you can go even crazier with these toppings than with pizza toppings. This time we topped our flammkuchen with shrimp, smoked salmon, dille, red onion, sour cream and goat cheese. It may sound like a pretty interesting combination, but these flammkuchen were heavenly!
Ingredients for the dough
○ 250g flour ○ 160 warm water ○ 7g dried yeast ○ sprinkle of salt ○ dash of olive oil
Combine all the ingredients together and knead the dough together for a good 10 minutes, until the dough becomes smooth and stretchy. Don’t worry, now the hard work is over! Place the dough back in the bowl, cover it, and let it rest for at least an hour in a warm location.
○ 150g peeled and cooked shrimp ○ 150g smoked salmon, sliced ○ 1 small handful chopped fresh dille ○ 1 small onion, sliced ○ 50g soft goat cheese ○ 75g sour cream ○ salt and pepper to taste
Preheat the oven to 220 degrees celsius. Divide the dough into two separate balls to create two flammkuchen. Thinly roll out the dough (it should only be approximately 3mm thick). Spread the sour cream evenly onto the flammkuchen, add the onion and season with salt and pepper. Place the flammkuchen into the oven for approximately 5 minutes. Now take the flammkuchen out of the oven and crumble on the goat cheese and add the shrimp. We don’t want to keep these ingredients in the oven for the full 10-12 minutes because we don’t want to over cook the shrimp and burn the cheese. Now place the flammkuchen back into the oven for the remaining 5 to 7 minutes, or until they are nice and crispy. Now add the dille and smoked salmon. We promise, these seafood flammkuchen are to die for!
Cheese and Chinese