Flammkuchen

There are some fantastic Christmas markets in Manchester at the moment, full of delicious foods.  From Raclette melted over new potatoes and gerkins, to spaetzle and paella there are all kinds of goodies.

One of my favourite things at the Christmas markets is Flammkuchen – a German style pizza topped with a creamy sauce, bacon and onion.  When I cook so much at home, it always feels quite expensive to eat at the markets.  So instead we decided to give it a go at home.

I went in search for a recipe – mind you, it took me a while to get the spelling correct!  I was inspired by this recipe because it used quark – an ingredient I’ve seen before but never known what to do with it.  Here was the perfect opportunity to quell my interest – turns out it’s like cottage cheese without the lumps.  Quite nice!

Flammkuchen

Pizza dough
Creme fraiche
Sour cream
Quark
Pancetta or bacon
Onion
Black pepper

Preheat your oven 220°C.

Roll out the pizza dough as thin as you can.

Finely slice the onion – the thinner the better as the onion isn’t pre-cooked.  I used pancetta rather than bacon and sliced it into lardons.

In a bowl mix equal amounts of creme fraiche, sour cream and quark. 

Spread the creme fraiche mixture over the pizza dough, top with sliced onion and bacon before popping it into the oven for about 10-15 minutes or until it’s golden.

All it needs before eating is a good grind of black pepper…or not if your Mr Rigg.

Any other suggestions on what to do with the remaining quark would be graciously received!