Asparagus is the white gold? That might be true, but Flammkuchen on your barbecue isn’t far behind. This "white pizza," also known as Tarte flambée, is delicious! Impress Your Friends! We’re happy to show you how to make it.

Flammkuchen is a specialty from the Alsace region. It’s not as well known in the Netherlands yet. If you often visit places like Germany or Austria, you’ll find Flammkuchen regularly on the menu. It’s often called the thin white pizza, although the creators of Flammkuchen might not be thrilled with that comparison. Flammkuchen is a great choice as a party snack (and a dish for kids), especially if you make it yourself, preferably on your KLAUWE.

Ingredients

General:

  • A package of plain Flammkuchen base from Sligro
  • Preparation time: 15 minutes
  • Cooking time: 5 to 10 minutes

Ingredients Flammkuchen:

  • 200 ml Crème fraîche
  • 125 ml Sour cream
  • 1 large onion
  • 125 grams of bacon strips

Instructions

Preparation:

At KLAUWE, we’re all about convenience where possible. You can make the base for your Flammkuchen yourself, but we buy the thin Flammkuchen base ready-made from Sligro. They have them (large and small, round and oval) in the freezer section. We choose the large, oval ones. They are also available at larger Albert Heijn and Jumbo supermarkets. (Do you want to make the base yourself, perhaps because you prefer a gluten-free option? Send an email to [email protected], and we’ll send you that recipe too.)

What to do with your KLAUWE:

Before you start making the Flammkuchen, light up your KLAUWE. The temperature of your KLAUWE should eventually reach 230 to 250 degrees Celsius. Set the fire basket of your KLAUWE on level 3 (counting from the top) before lighting the charcoal. This way, you won’t have to bend over as much. Let the coals catch fire nicely. The lid should be off your KLAUWE, and the air vents at the front and back should be open. This will stoke the fire nicely.

Tip: use Black Ranch’s Marabu charcoal. This charcoal, made from Cuban (weed) shrubs, gets very hot and easily reaches the desired temperature of 230+. This charcoal is available at Sligro, among other places.

The next step:

The next step is making your Flammkuchen. Take your ready-made (and thawed) base out of the package and set it aside. Mix the crème fraîche and sour cream in a bowl. Once mixed, set that aside as well.

After peeling the large onion, cut it in half. Then slice thin half-rings from the onion. Set these aside.

Lightly fry the bacon strips in a pan (this can be done on the stovetop). Once done, place the bacon strips in a sieve. You don’t want the fat from the pan on your Flammkuchen.

Back to your KLAUWE:

Once the coals have caught fire nicely, lower the fire basket in your KLAUWE to level 4 (counting from the top). Place the grill rack on level 2 (counting from the top). Now place your pizza stone or pizza plate on the grill rack. This will allow the stone/plate to get nice and hot. Then put the lid on your KLAUWE and keep the air vents at the front and back open. The temperature should now (slowly) rise to 230 to 250 degrees Celsius.

Assembling the Flammkuchen:

When you’ve completed these steps, take the Flammkuchen base. Take the crème fraîche and sour cream mixture. Use a spoon to put a good scoop (not all of it) in the center of the Flammkuchen base. Use a knife to spread the mixture over the entire base, leaving the outer edge free. Make sure not to spread the mixture too thickly (unless you like it that way). The Flammkuchen base should be white, but it doesn’t need to be very thick! A Flammkuchen is a thin base with a thin topping. (The specified amount of 200 ml crème fraîche and 125 ml sour cream is for multiple Flammkuchen.)

On top of this, add the necessary half onion rings, and finally, sprinkle the fried bacon strips over your Flammkuchen. You’ll likely have too many onion rings and bacon strips for one Flammkuchen. You’ll see that you’ll want to make more after tasting the first one. (You don’t really need salt and pepper for this dish since the bacon is already salty. But if you want a bit of extra bite, add some ground peppercorns over your Flammkuchen.)

Flammkuchen on your KLAUWE:

When your KLAUWE is up to temperature and your Flammkuchen is assembled, place the Flammkuchen on the pizza stone and let it sit there for about 6 minutes (this depends on the temperature in your KLAUWE). Check after a few minutes to see how it’s doing. Is the edge of your Flammkuchen getting a bit crispy? Then your Flammkuchen is ready!

Want to make multiple Flammkuchen at once? With KLAUWE, you can! Use an extra rack with another pizza stone/plate and place it on level 3. This way, you can easily make two Flammkuchen at the same time. An extra rack is also available in our webshop. (Visit the KLAUWE webshop for an extra and larger rack.)

Remove your Flammkuchen from the pizza plate and cut it into “pizza slices.” It’s great for a party snack, but kids will also ask for more. Get the next Flammkuchen on your pizza stone/plate because one Flammkuchen is never enough!

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!