Flammkuchen

Flammkuchen translates to tarte flambée or flamed tart/flamed cake. It is reminiscent of pizza, but it's not pizza. There are types of flammkuchen known as pizza flammkuchen, which are even more like pizza, but still, personally I think flammkuchen is better than pizza. Flammkuchen is a regional special that is essentially a bread dough rolled incredibly thin (think thinner than thin crust pizza, think lefse). It is usually rectangular, circle, or oval shaped. It is topped with toppings like a pizza and baked, preferably in a stone oven, until crispy. Flammkuchen is always served on one of those wooden baking boards, and is sometimes accompanied by a special flammkuchen cutter to separate the pieces, before enjoying as finger food. 

The traditional flammkuchen toppings are crème fraîche, onions, and diced ham. Most flammkuchens are not spread with tomato sauces like pizza, but rather a lighter topping such as crème fraîche or pesto. There is just enough sauce to coat the bread and add a little flavor. Flammkuchen isn't loaded down with globs of cheese either, but mozzarella, feta, goat cheese, or Camembert are used more sparingly. Vegetables and meats are cut into small pieces and added on. There are some signature flammkuchens such as traditional, Mediterranean, Mexican, and Artisan, but you can also usually choose your own toppings as well. There are even dessert flammkuchens which often feature fresh fruit, and a sauce of perhaps chocolate or liquor, which is then flambéed further. 

I fell in love with flammkuchen on my trip, but it's not something I can purchase around here. Even frozen flammkuchen was good, but it's not sold here. Perhaps this will be another recipe I attempt? Pictured above is the best flammkuchen I tried - a Mediterranean, and pictured below is the traditional flammkuchen.