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.