I guess because of my German heritage I forever gravitate to German cuisine and food history. Although my mother’s cooking was a mix of German and Canadian, I can definitely see how she correlated the two quite well.
When most people think of pizza, Italy comes to mind. That’s why I’d like to talk about Flammkuchen, a crisp, smoky bacon German pizza. The name translates to ‘flame cake’ and comes from south Germany and the Alsace region of France. Originally it was used by bakers to test the temperature of their ovens. A bit of dough was rolled flat, topped with ‘sour cream’ and baked in their wood fired bread ovens for a few minutes. The oven’s temperature was told in the nearly blistered crispiness of the flammkuchen. When it came out just right the oven was ready to bake bread.
The classic version of German pizza is characterized by its thin, crisp, blistered crust. The dough is spread with soured cream (creme fraiche) then topped with partially cooked bacon, caramelized onions and spices.
Other savory variations include Gruyere or Munster cheese and mushrooms while sweet versions may include apples, cinnamon and a sweet liqueur.
For those of you who enjoy a thin, crispy crust pizza, this one’s for you!