Yes, please don’t crucify me, it’s not really a pizza, it’s a take on a German dish called “Flammkuchen”, a very thin dough with sour cream, onion and bacon cubes, baked in the oven. My take is slightly different, if not completely different. First of all, my base is a pizza dough (500g flour, 1/2 pack of fresh yeast, 250-300ml of luke warm water, some oil, some salt, a pinch of sugar) and …. ehm… everything else is different too.
Let’s see. For the sour cream base, I used half a pack of full fat cream cheese, 200g of full fat yoghurt, garlic, lemon zest from one lemon, some lemon juice, some wild garlic, salt, pepper and a tablespoon of frozen dill. Mix well.
My toppings are all fresh, I used a bunch of aspargus (in my case it was purple and green aspargus), a small sweet potato, cut into flower shapes – was was gonna go with unicorns and changed my mind, whyyyy? – a hand full of rocket, a pack (125g) of smoked salmon, 30g of parmesan and a hand full of roasted pine nuts (50g)
Also, I cooked two eggs and set them aside. Once your dough is ready to use, knead it once more and stretch it out onto a baking tray. If you have one you can use a pizza stone, it makes your “pizza” crispier.
Spread out two thirds of your cream cheese sauce and add your toppings. I prefer to add the eggs and the rocket afterwards, but to be fair, you can do whatever you like, I’m not judging.
Set your oven to 200 degrees.
Put in your pizza for 12-15 minutes, depending on how crunchy you want it to be. Again, I prefer it just cooked and crispy on the edges, my husband likes it more burnt.
Doesn’t it look beautiful?
Add your eggs, rocket and the leftover cream cheese paste all over your pizza. This can be eaten warm or cold – just a wonderful spring delight!
Enjoy and happy spring!