Leah’s Flammenkuchen

This classic German dish will soon become your new favourite midweek meal, or even wow your guests at parties with its smoky flavours. Traditionally served as large pizzas and cooked on a wood smoke fire, this easy alternative is perfect for you to make from the comfort of your own home. The word “flammenkuchen” literally translates as “flame cake”.


For the topping

  • 3 onions, diced
  • 600g roughly sliced smoked bacon
  • Splash of oil (for frying)
  • 600ml creme fraiche

For the dough

  • 250g plain flour
  • 2 tbsp olive oil
  • Pinch of salt
  • Pinch of pepper
  • 150ml water


  1. Preheat your main oven to 220°C / 180°C / gas mark 7. Heat a little oil in a frying pan, and then gradually brown the onions over a medium heat. Add the bacon and cook through. Remove the pan from the heat and set to one side.
  2. While the topping is cooking, prepare the dough. Add the flour, olive oil, salt, pepper, and water all together in a mixing bowl. Mix through until combined – you may need to add a little more water or flour depending on the consistency of the dough.
  3. Prepare two or three baking trays. Cover in baking paper ready for your flammenkuchen to be assembled.
  4. Lightly dust a kitchen surface with flour. Take a small section of your dough and place on the floured surface; add with another dusting of flour, then roll out flat with a rolling pin until the dough is roughly a few millimetres thick. Make sure to use plenty of flour to prevent the dough sticking to the rolling pin. Use a biscuit cutter to make circles, then place them on your prepared trays. Repeat until all the dough has been used.
  5. Using a tablespoon, spoon a little of the creme fraiche onto each circle of dough. Use the spoon to spread it until the majority circle has been covered. Next, use the same tablespoon to spoon on a little of the bacon and onion mixture. Use until all the flammenkuchen are covered.
  6. Place your flammenkuchen in the preheated oven for 20 minutes. You’ll know they’re cooked when the creme fraiche starts to go golden brown. Leave to cool for a minute or two, and then serve immediately.

Lead image: juefraphoto on Getty images.