Summer Flammkuchen with Corn & Potato

Method8 steps

1. 1

   Step 1: Preheat to about 500°F /260°C, or the oven’s highest suitable pizza-baking setting. Use a bare oven-safe metal pizza pan or baking sheet, or a pizza stone rated for that temperature; do not use ordinary 425°F-rated parchment at 500°F.

2. 2

   Step 2: Mix 200 g flour, 30 ml olive oil, 4 g dough salt and 125 ml room-temperature water with a fork, then knead on the counter until smooth. Use only a little of the separate extra flour if sticky, or separate extra water if too dry.

   Uses 200 grams all purpose flour · 30 milliliters olive oil · 4 grams salt (I use fine Himalayan sea salt) · 125 milliliters water (room temperature) · Extra flour as needed for dough adjustment, rolling and lightly dusting the baking tray · Extra water only as needed if dough is too dry

3. 3

   Step 3: Return the dough to its bowl, cover and rest while preparing the sauce and toppings.

   Uses kneaded Flammkuchen dough

4. 4

   Step 4: Mix 200 g sour cream with 60 ml heavy cream. Season this sauce with the separate sauce salt and black pepper to taste.

   Uses 200 grams sour cream · 60 milliliters heavy whipping cream · Separate salt to taste for sour-cream sauce · Black pepper to taste for sour-cream sauce

5. 5

   Step 5: Use 150 g corn kernels cut from the cob, or the same amount of ready canned or frozen corn. Very thinly slice the medium potato (1) and 100 g red onion. Cut the optional green onion (1) into rings and reserve it for after baking. Cut 75 g raw bacon into thin strips or small dice.

   Uses 1 potato (medium sized. I use a red potato, but feel free to use any kind of potato.) · 100 grams red onion (about ½ large onion, thinly sliced) · 150 grams corn (corn cut off from one cob, but you can also use canned or frozen corn) · 75 g uncooked thick-cut bacon, cut into thin strips or small dice · 1 green onion, cut into rings for optional after-baking garnish

6. 6

   Step 6: Roll the rested dough very thinly using the extra flour already supplied for handling. Transfer to the lightly floured prepared metal tray or suitable pizza stone. Spread with all the prepared sour-cream sauce.

   Uses rested Flammkuchen dough · seasoned sour-cream sauce · Extra flour as needed for rolling and lightly dusting the baking tray

7. 7

   Step 7: Distribute the thin potato slices over the sauce first, then the corn and red onion. Finish with the small raw bacon pieces on top so they can cook and crisp.

   Uses thin sauce-covered raw flatbread · prepared potato, corn, red onion and raw bacon

   
8. 8

   Step 8: Bake for about 15–20 minutes, depending on oven temperature, until the potato is cooked, bacon is cooked and crisping, and the thin crust is golden. Finish with the optional reserved green-onion rings, then cut for sharing between 2 people.

   Bake summer Flammkuchen until toppings and crust are cooked · 20 minUses fully topped raw summer Flammkuchen · reserved optional green-onion rings