I know, not everyone agrees, but yes, I find German a beautiful language. I love the many inventive words; one of my favorites is Feierabend, which signifies the time after work. Schöne Feierabend! You hear it a lot, sometimes already quite early in the afternoon. Celebrate this time of the day with a good beer and Flammkuchen, the German version of pizza.
Makes 2 large or 4 small ones:
7 oz/200 g spelt flour
7 oz/200 g all purpose flour
1.5 tsp/7 g active dry yeast
2 tsp salt
6.7 fl oz (3/4 cup + 2 tbsp)/ 200 ml lukewarm water
2 tbsp olive oil
For the topping:
about 7 oz / 200 ml crème fraîche
1 large red onion, thinly sliced
1 small zucchini, sliced
1-2 small can(s) of mackerel
few handfuls of salad leaves or rucola
Extra: pizza stone and pizza peel (optional)
1. Start by making the dough. Sieve the flour over a bowl, add all other ingredients and knead for about 10 minutes. We like to use the KitchenAid for this, but you can also do it by hand. The longer the dough is kneaded, the better. Cover the bowl with a clean damp cloth and let it rise for about 1 hour.
2. Preheat the oven to 240C/465F. If you have a pizza stone, place it in your oven.
3. Kneed the dough once more and divide into 2-4 balls. Roll out each ball on a lightly floured surface as thinly as possible and place on a baking tray (or on a floured pizza peel). Spread the ‘kuchen’ with crème fraîche, top with the onion, zucchini and mackerel. Sprinkle some black pepper and salt over.
4. Put the baking tray in the oven (or slide the dough from the peel onto the pizza stone); you may have to bake one Flammkuchen at a time. Bake the Flammkuchen for approx. 5-8 minutes in the hot oven, until golden on the edges. Serve with some salad leaves on top.