I added roasted garlic powder and kosher salt to the crust dough for extra flavor. Good decision.
The dough base is coated with a mixture of schmand and creme fraiche, then topped with grated emmenthaler cheese. Swiss or gruyere cheese would do the trick as well.
Schmand is a thick creamy ingredient commonly used in Germany in both sweet and savory dishes. It's a hard item to find in the USA so I have included an extremely easy recipe for a homemade version in the link below.
This recipe makes four individual flammkuchen or pizza. the topping are loaded so this is a hearty meal all by itself.
Red Cabbage and Potato Valentine's Flammkuchen
Prep Time: 25 minutes
Cook Time: 30 minutes
Rise Time: 45 minutes
Yield: 4 individual pizzasIngredients:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3 pinches of white granulated sugar
- 1 package of active dry yeast
- 1+1/4 cups lukewarm water
- 3 tablespoons plus 2 tablespoons canola oil 2 red onions
- 14 oz red cabbage
- 1/4 cup red wine
- 2 tablespoons butter
- kosher salt to taste
- freshly ground black pepper to taste
- 12 very small red potatoes
- 3/4 cup creme fraiche
- 1/2 cup schmand* (recipe below)
- 8 oz of hard cheese, like swiss, emmentaler or gruyere
- In a large bowl, whisk together the all-purpose flour, kosher salt, garlic powder and one Mi
- pinch of white granulated sugar.
- Make a well in the middle of the dry ingredients. Dissolve the yeast in the water. Add the water to the well and 3 tablespoons of the canola oil and knead everything into a smooth dough.
- Cover the bowl with a cloth and leave in a warm place for 45 minutes. Lo
- Boil the potatoes in salted water with a pinch of sugar until just soft.
- You should be able to run a fork through them but you don't want them mushy. Drain the potatoes and when they are cool enough to handle, cut them in halves. Shred the red cabbage and set aside.
- Peel the red onions and cut into rings. Heat the remaining two tablespoons of canola oil, the tablespoon of unsalted butter and a pinch of granulated white sugar in a small frying pan and cook the red onion rings until they are caramelized. Remove the onions from the pan set aside.
- Add the red wine and the remaining tablespoon of butter to the pan. Add the shredded cabbage to the pan and cook until soft. Add kosher salt and freshly ground black pepper to taste.
- Line two large baking sheets with parchment paper. Pre-heat the oven to 400 degrees F.
- Turn the dough out onto a floured work surface and cut in half. Divide the dough into 4 equal parts (use a kitchen scale) and roll out each portion into whatever shapes you like. Oval is the traditional shape. I created hearts for Valentine's Day.
- Whisk together the schmand and the creme fraiche.
- Season with kosher salt and freshly ground black pepper to taste.
- Spread the mixture out on each dough bed, leaving a 1/2 inch frame. around the edges. Grate the cheese over the top of the cream on each flammkuchen.
- Arrange the red potatoes, cabbage and caramelized onions on top of the creamy mixture. Brush a little oil on the potatoes from the onions, just enough to coat the skins.
- Place the flammkuchen in the oven and bake for 15 minutes. Remove from oven and let cool for 10 minutes before slicing and serving.
8 oz cream cheese
16 oz full fat cottage cheese
Place the cottage cheese and cream cheese in a food processor or blender and process until combined. The mixture should be completely smooth before adding to any recipe.