Someone should write (or someone should recommend to me) a book on the history of fusion cuisine specifically as it relates to invasions and colonizations. The classic example (in my mind at least) is banh mi: the culinary love child of Vietnam and France. French bread with Asian vegetables–who wouldn’t love that?!
I have a sneaking suspicion flammkuchen is in a similar boat. From what I can learn, it is a dish from southern Germany. It includes many French ingredients. And it didn’t really become known as a “thing” until the 1950s. I know what guess I want to make about the creation of the dish. And even if I’m wrong, I’m probably on the right track; you know this is a result of someone invading someone else sometime.
Anyway, I have personal reasons to want to explore German/Dutch food. These cuisines have honestly never been my favorite. But, I’m going to give it a go–why not? I figured since one of my favorite cuisines is pizza, this would be a reasonable starting point.
This dish is amazing. Perhaps a little pricey (at least in this country) due to the dairy products, but still really good. Highly recommend it.
- Pizza dough
- Flour for dusting/rolling out dough
- Pam, or similar substance
- White onion
- Olive oil
- Salt and pepper
- Creme fraiche
- Gruyere, shredded
- Preheat the oven to 400*F. Roll out your pizza dough using flour and place on a Pam-sprayed pizza pan.
- Slice the white onion, chop the bacon, and cook down in a pan with a dash of olive oil. When the bacon is mostly cooked and the onions have wilted (do NOT caramelize them!), set to the side.
- Smear a layer of creme fraiche on the bottom of the pizza. Season with salt, pepper, and nutmeg.
- Add the bacon/onion mixture. Top with gruyere and chives.
- Cook until done, approximately 10-15 minutes (for me, it was closer to 15).