RECIPES

Flammkuchens (German Pizzas)

Wisconsin Cheese Flammkuchens (German Pizzas)  Recipe
Active Time
1.25 Hours
Servings
Makes
2 Pizzas

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Brick can be used in this recipe.

Instructions

  1. Heat oven to 450°F. Line two 17 x 12-inch baking pans with parchment paper.
  2. Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
  3. Sauté onions in bacon drippings in the same pan over medium-high heat for 5-6 minutes or until crisp-tender. Remove from the pan. Set aside.
  4. Combine flour and salt in a large bowl. Gradually whisk in water and oil until a soft dough forms.
  5. Turn dough out onto a lightly floured surface; knead for 5-6 minutes or until smooth. Divide dough in half. Shape into two balls. Roll out one ball of dough on a lightly floured surface to a 15 x 10-inch rectangle. Transfer dough to prepared pan. Repeat step with remaining dough.
  6. Combine crème fraîche and egg yolk in a bowl. Spread crème fraîche mixture on dough to within 1/2 inch of edges. Layer with potato. Season with pepper and salt if desired. Top with brick, bacon and reserved onions.
  7. Bake for 18-20 minutes or until crusts are golden brown and cheese is bubbly. Sprinkle with rosemary. Cool slightly before serving.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Brick cheese was named because cheesemakers originally used bricks to press moisture from the cheese and for its shape. The flavor of the cheese ranges from mild to pungent, depending on age.

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