Fall Flammkuchen (with goat cheese & walnuts)

Method6 steps · about 35 min

1. 1

   Step 1: Place a pizza stone in the oven and preheat to 500°F /260°C, or the oven’s highest suitable baking setting, following the stone manufacturer’s instructions.

2. 2

   Step 2: Mix the 200 g dough flour, 2 tbsp olive oil, ½ tsp dough salt and ½ cup water into a smooth dough. Add a little extra flour only if sticky, or extra water only if dry. Let the dough rest while preparing the toppings.

   Uses 200 grams flour · 2 Tablespoon Olive Oil · ½ teaspoon salt · ½ cup water · Extra flour only as needed for adjusting and rolling the dough · Extra water only as needed to adjust dough

3. 3

   Step 3: Mix the 200 g sour cream with 60 ml heavy cream. Season with the separate topping salt and black pepper to taste.

   Uses 200 grams sour cream · 60 milliliters heavy whipping cream · Salt to taste for the cream topping · Black pepper to taste for the cream topping

4. 4

   Step 4: Roll the rested dough very thinly on a lightly floured surface. Place on a transfer peel and spread with the prepared cream topping.

   Uses rested flatbread dough · seasoned sour-cream topping · Extra flour only as needed for adjusting and rolling the dough

5. 5

   Step 5: Wash and trim the 2 leeks, slicing their white and light-green parts. Distribute the 100 g diced bacon, sliced leeks, 100 g soft goat-cheese pieces, quartered 8 figs, chosen rosemary (1 tsp) dose and handful of chopped walnuts evenly over the flatbread. Keep the honey for after baking.

   Uses rolled cream-covered flatbread · 100 g thick-cut bacon, diced or cut into small lardons · 2 leeks (trimmed, cut into slices) · 100 grams goat cheese (the soft kind called chèvre, cut into pieces) · 8 figs · 1 tsp fresh rosemary OR ½ tsp dried rosemary · 1 handful walnuts, halved or chopped

   
6. 6

   Step 6: Transfer the topped flatbread onto the hot pizza stone. Bake for about 15–20 minutes until the bacon is cooked and crisping and the crust is golden. Drizzle with honey after baking. Cut into 2 main-course portions or small squares for sharing.

   Bake fall flatbread until crisp · 20 minUses assembled bacon-leek-fig flatbread · honey (for drizzling after baking)