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.


Makes

2 to 4 Servings

Ingredients

Base
1 heaped cup Plain Flour OR Bread Flour *about 1 & 1/4 cups
1 teaspoon Baking Powder *optional
1/4 teaspoon Salt
1/2 cup Warm Water
1 tablespoon Olive Oil *OR Vegetable Oil

Topping
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
Black Pepper
Parsley

Method
  1. 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.
  2. 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.
  3. Mix Sour Cream (OR Creme Fraiche) and Salt, spread on the base, scatter Onion evenly, and arrange Sausage slices.
  4. 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.
  5. Scatter some Sauerkraut, sprinkle with Black Pepper and chopped Parsley.