Ingredients:

This makes 4- 8 inch pizzas or one sheet pan

Ingredients:

2 cups flour
2-4 Tblsp olive oil (more makes the dough smoother)
1/2 tsp salt
1/2 cup water

Topping
*1 cup sour cream or similar
1/4 tsp Nutmeg

about 1//2 grated parmesan
about 1/2 cup grated Gruyere, Swiss, or Emmenthaler cheeese

1/4 lb Westphalian Ham, Prosciuto, salami, or other sliced cured meats.
1 medium red onion sliced

garnish
caraway seeds
chopped parsley

* You can use other white creamy bases like creme fraiche, Quark, or I used a blended low fat cottage cheese base

1. Measure out your dry ingredients, 2 -4 tblsp oil and and the 1/2 cup water.

2. Add the oil and the water and mix well into a dough, and knead well to make a smooth dough.

3. Knead well for about 10 min. to make a smooth dough.

4. Divide into 2 balls to make 2 nice 12 inch crusts or make 4 balls and you can make 4- 8 inch ones.

5. I sliced a purple onion thin on my mandolin. You can use a knife also.

6. Getting all the ingredients together before I assemble the Flammenkuchen.
You can use just sour cream, but I make a blend of cottage cheese and sour cream. Greek yogurt, or whatever I have on hand. I made a low fat cream topping here.

Pre-heat the oven to 500 degrees or as near that as possible.

7. In order to get that crispy cracker like texture for your crust you need to roll it out 1/8 inch thick.

8. put the crust on a pizza peel. coated with some cornmeal or flour. I gathered the toppings to assemble.Spread on a layer of the cream topping, then I added some parmesan cheese, for more flavor.
I added the Prociutto , onions and sprinkled some caraway seeds on top.

9. Slide it onto the hot pizza stone in the pre-heated 500 degree oven.
Bake the Flammenkuchen for 8-12 minutes until it is very brown, even some dark charred spots on the top or bottom.

10. I sprinkled this with some fresh chopped parsley and
cut in squares which is traditional.
The crispiness of the Flammenkuchen is so tantalizing, just writing this makes me want to run and make one.