Easy White Asparagus Flatbread (Spargel Flammkuchen)

Method7 steps · about 30 min

1. 1

   Step 1: Preheat the oven to 500°F /260°C.

2. 2

   Step 2: Mix the 200 g dough flour, 2 tbsp olive oil, ½ tsp dough salt and 120 ml water. Knead for about 5 minutes until smooth, adjusting with a little extra flour or water only if needed. Rest for 10 minutes.

   Dough rest · 10 minUses 200 grams all-purpose flour · 2 Tablespoons olive oil · ½ teaspoon salt · 120 milliliters water · Extra flour only as needed for dough adjustment and rolling · Extra water only as needed to adjust dough consistency

3. 3

   Step 3: While the dough rests, peel and thinly slice the half red onion and cut the 100 g Cambozola into bite-size pieces.

   Uses ½ red onion, peeled and thinly sliced · 100 grams Cambozola cheese

4. 4

   Step 4: Roll the rested dough very thinly on a lightly floured surface. Transfer to a baking sheet with a baking liner explicitly rated for 500°F /260°C.

   Uses rested flatbread dough · Extra flour only as needed for dough adjustment and rolling

5. 5

   Step 5: Spread the 3 tbsp sour cream over the rolled base and season with separate topping salt and pepper to taste. Add the 200 g drained ready white asparagus, prepared onion and Cambozola, and 1 tbsp pine nuts.

   Uses thin rolled flatbread base · sliced red onion and Cambozola pieces · 3 Tablespoons sour cream · Salt to taste for sour-cream topping · Black pepper to taste for sour-cream topping · 200 g ready jarred white asparagus, drained · 1 Tablespoon pine nuts

6. 6

   Step 6: Bake for about 10 minutes until the thin crust is crisp and the cheese melts.

   Bake flatbread · 10 minUses asparagus-and-cheese topped flatbread

7. 7

   Step 7: Top the baked flatbread with the 4 ready prosciutto slices. Cut into fourths or smaller squares. One flatbread serves 1–2 as an entrée or about 4 as an appetizer.

   Uses baked asparagus flatbread · 4 slices ready prosciutto, added after baking