Flammekueche

Preparation: 20 min

Cooking: 2 min

Servings: 4

INGREDIENTS:

The dough:

500g T55 flour
200g warm water
4g salt
10g rapeseed oil

The stuffing:

2 onions cut into strips
200g smoked bacon
100g fresh cream

Accessories:

Ceramic stone for pizza

PREPARATION:

1. Switch on your Kokko and set it to a housing temperature of 400°C

2. Collect all ingredients for the dough in a blender and beat at low speed for at least 10 minutes It is important to work the dough well to give it body and elasticity. If the dough is too wet, it will hang on the ceramic plate and your nightmare begins...

3. In general, the Flammkuche is rectangular, but we will distribute it in a very fine circular shape with a diameter of 28cm to facilitate cooking.

4. Spread the fresh cream, spread the sliced onions and bacon evenly on the dough, add pepper and push the Flammkuchen into the oven with a well floured shovel for 2 to 3 minutes maximum so that it does not stick.

5. The Flammkuche is done when the edges are well coloured and the onions are well browned.