I love Flammkuchen, aka German Pizza, and I sometimes crave it. Today I didn’t have Bacon but I had Kransky Sausages. Germany is famous for its delicious Sausages. I decided to make Flammkuchen with Kransky Sausages, which is the most commonly available smoked Sausage in Australia. It smelled good when baked, but I thought something sour would be good with it. Luckily I had a jar of Sauerkraut that my daughter bought many months ago. It looked still edible, so I added some. It was delicious!!! I should have put more Sauerkraut.
2 to 4 Servings
1 heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups
1 teaspoon Baking Powder *optional
1/2 teaspoon Salt
1/2 cup Warm Water
1 tablespoon Olive Oil *OR Vegetable Oil
100g Sour Cream *OR Creme Fraiche
1 pinch Salt
100 to 120g Smoked Sausages *sliced
1/2 Onion *finely sliced OR chopped
Sauerkraut *OR Dill Pickles
- Combine Flour and Salt in a bowl. Add Warm Water and Olive Oil. Mix until a dough comes together. Knead, adding more flour if required, until smooth and elastic.
- Divide the dough into 2 portions if you prefer. Roll out or flatten the dough into a thin oblong or round, and place on a baking tray(s), lined with baking paper if necessary.
- Mix Sour Cream (OR Creme Fraiche) and Salt, spread on the base, scatter Onion evenly, and arrange Sausage slices.
- Bake in a hot oven over 200℃ until nicely browned and edges are crispy. *Today I baked it at 230℃ for 12 minutes. *Note: Make sure the baking surface is hot to achieve crispy bottom.
- Scatter some Sauerkraut, sprinkle with Black Pepper and chopped Parsley.