Measure out your dry ingredients, 2 -4 tblsp oil and and the 1/2 cup water. Everyonce in a while I will add 1 teaspoon of baking powder to give it a little rise.
Add the oil and the water...
and mix well into a dough, and knead well to make a smooth dough.
Divide into 2 balls to make 2 nice 12 inch crusts or make 4 balls and you can make 4- 8 inch ones.
Peel the asparagus if they are thick and tough skin.
Cut the asparagus how you like. You can cut it into bite size pieces or I cut a little larger as I like strips.
I like to blanch the asparagus for 1 minute in salted water with a touch of sugar.
After making both, I like this version the best for the Flammenkuchen.
I made a combination of sour cream and cottage cheese as I like the texture and flavor.
Flavor it with a bit of nutmeg.
Here is one way I make a creamy blend of cheeses. To cut down on calories I blended low fat cottage cheese and laughing cow cheese in a food processor. I will often use what ever I have on hand, cream cheese, sour cream or regular cottage cheese.
In order to get that crispy cracker like texture for your crust you need to roll it out 1/8 inch thick.
If your dough is a bit sticky a good way to do this is to use wax paper, use a little spray oil to make sure it will peel off nicely.
Pre-heat your oven to 500 degrees or as close to that as possible.
I use a pizza peel, but you can use a cutting board or the back of a sheet pan, to lay the crust down on.
First you must add, flour, cornmeal or spray the pan to make sure it slides off onto your pizza stone.
Spread out a thin layer of the cream. If you want add some grated cheese next. I use parmesan, asagio,
Emmentaller or Swiss, or Gruyere. But any will actually work.
.... and then the toppings.
Go lightly as the crust will not support much.
Bake it until it is well browned and even charred a bit is fine. Trust me it may look burnt but the taste is
awesome , not like burnt toast. You want it to develop a cracker crispy crust and it needs to be well browned
to achieve that or it will just taste tough and dry.
Here is another version with longer asparagus pieces and I used a smoked sausage as well as
bacon.
You can also do it outdoor on a bbq. This is a Kamado BBQ, similar to a Big Green Egg,
and others, that have a dome top for good air flow.
You can do the same in an Air fryer
I roll out the crust and put foil on the air fryer tray.
The important thing is to cook it for 4 min on 400 degrees, and then flip it over as it will only cook one side.
Flip it over and then sauce and condiments and bake another 7 to 10 minutes till it is very well browned to get the cracker like crust.
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