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Like most families in America, mine is a blend of different cultures, mainly being Nordic and German. I love keeping food traditions alive, and one of the best ways to do that is through fusion.
A flammkuchen (roughly translated as “flame cake”), is the German version of pizza. Traditional toppings include creme fraiche or yogurt, bacon, and raw onion, which are served over a crispy unleavened crust.
In my version, I used Icelandic skyr, Norwegian brown cheese, applewood smoked bacon, caramelized onion, tart apple, and crispy sage. It has all the goodness of the original, but with a sweet & savory caramel apple flavor.
To keep with traditions, I also did an unleavened crust but added a bit of rye flour, which is a popular ingredient in both regions. This pizza is best enjoyed out on the deck on a warm evening.
Dough:
1/2 cup bread flour 1/4 cup rye flour 1/2 teaspoon salt 1/4 cup water 1 tablespoon extra virgin olive oil
Sauce:
1/2 cup whole milk plain skyr 1/8 teaspoon ground nutmeg 1 pinch salt 1 pinch black pepper
Toppings and Assembly:
2 slices thick cut applewood smoked bacon, diced 6 medium sage leaves 1/2 medium vidalia onion, thinly sliced 2 tablespoons white wine Several pinches salt, divided 1 pinch black pepper Rye flour for dusting pizza peel 2.2 ounces shredded Ski Queen cheese (1/4 of an 8.8 ounce block) 1 granny smith apple, cored and thinly sliced
INSTRUCTIONS
Dough:
Place a large pizza stone on the bottom rack of your oven. Turn the oven to 500 degrees F. Meanwhile, in a medium bowl stir together the bread flour, rye flour, and salt. Add the water and oil. Stir the mixture until all of the water has been absorbed. Turn the dough onto the counter and knead for 2-3 minutes, dusting with additional flour only if it is too sticky. Once dough forms a smooth ball, wrap it tightly with plastic wrap and set aside.
Sauce:
In a small bowl, stir together the skyr, nutmeg, salt and pepper. Cover and chill until assembling the pizza.
Toppings and Assembly:
Place the bacon in a small heavy skillet over medium heat and cook until crisp. Remove the bacon to a paper towel lined plate, reserving grease in the skillet. Keep heat on medium and fry the sage leaves until crisp. Set sage aside and add onion, wine, salt, and pepper. Cook the onion until caramelized, stirring occasionally. Cut the dough in half. Wrap one half in plastic wrap and set aside. Lightly flour a counter top with bread flour and roll out dough to an 11x7 oval, dusting with additional flour as necessary. Sprinkle a pizza peel lightly with rye flour. Transfer the dough over to the pizza peel. Spread with half of the skyr mixture, keeping it about 1/2 inch from the edges. Sprinkle with half each of the cheese, bacon, and onion. Arrange half of the apple slices over top and sprinkle with a pinch of salt. Repeat the process with a second pizza peel and the remaining ingredients. Carefully slide the pizzas off of the peels and onto the pizza stone (in batches if necessary). Bake for 7-9 minutes or until the edges begin to char. Remove from the oven and place on a cutting board. Garnish with sage leaves. Yield: 4 appetizer sized servings.
