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.
Preheat the oven to 500 degrees F or as close to that as you can.
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.
I use a string to loosen the pizza so lt will slide off onto the pizza stone.
Success !
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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